CHICKEN LETTUCE WRAPS WITH GOCHUJANG VINAIGRETTE
I am not new to working, but it sure feels like it after have 6 months on maternity leave. I am now getting my groove back with cooking after work and being a new mom. This dish has been one of my go to recipes for the work week. It takes under 30 minutes to make and if you double the recipe you have lunch for the next couple of days. This is also the recipe for me when I feel as if I haven't been eating healthy, it gets me back on track. This meal is packed with flavor but is still a light and healthy option.
Ingredients
1 pound shitake
mushrooms, sliced
1 pound ground chicken
3 tablespoons soy sauce
1/4 cup fresh ginger, minced
3 garlic cloves, minced
8 ounce can water chestnuts, drained and diced
4 tablespoons sesame oil
1 tablespoons hoisin sauce
1 tablespoons rice vingegar
1 head of iceberg lettuce
4 scallions, thinly sliced
1 cucumber, thinly sliced
Gochujang VINAIGRETTE
2 tablespoon gochujang (korean chili paste) can find at any asian market or speciality grocery store
1/4 cup soy sauce
4 tablespoon red wine vinegar
2 tablespoon sesame oil
2 tablespoon rice wine vinegar
1 tablespoon grapeseed oil
koser salt
freshly ground black pepper
preparation
In a large bowl add mushrooms, ground chicken, soy sauce, ginger, garlic, and chestnuts and mix all together.
Heat sesame oil in a saucepan over medium high heat. Add ground chicken mixture and cook until browned, about 5 - 10 minutes, making sure to crumble the chicken as it cooks. Stir in hoisin sauce and rice wine vinegar.
In a small bowl add Gochujang, soy sauce, red wine vinegar, and grapeseed oil. Mix well and season with salt and pepper.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, and top with cucumber slices and scallions. Top with Gochujang vinaigrette.