Asian Coconut Curry Chicken

This dish is very special to me. 

For one, it introduced me to the world of curry - a spice blend that I now cannot live without. Whether it be Asian or Indian, curry is definitely one of my favorite things. Secondly, this dish reminds me of Pei Wei, where I first encountered Coconut Curry Chicken and where my fiance and I had our first lunch "date." Thirdly, it just tastes so darn incredible. The combination of super hot green curry paste and soothing coconut milk, paired with the crunch of strong onion, sweet red bell pepper and zing of fresh basil - phenomenal.

If these flavors sound enticing to you, give this recipe a whirl.

Asian Coconut Curry Chicken Recipe: 

• 4 boneless, skinless chicken thighs, chopped into thick chunks (you can use breasts or bone-in meat, but cooking time will differ)
• 3-4 tbsp green curry paste (choose according to your heat preference)
• salt
• 1 tbsp olive oil
• 1/2 yellow onion, chopped into thick chunks
• 2 cloves garlic, minced
• 2 cayenne peppers, diced
• 4 tbsp chicken broth
• 1/3 cup coconut milk
• 1 red bell pepper, chopped into thick chunks
• 2 cups fresh green beans, snapped in half and blanched
• 2 tbsp fresh chopped basil
• Cooked rice to serve (I used 1 cup brown mixed with 1 cup Jasmine)

Combine chicken with green curry paste and salt and set in fridge to marinate for 30 minutes. Heat the olive oil in a large saucepan over medium heat. Add the chicken chunks and brown. Add the onion, garlic and cayenne pepper and cook together for a few minutes. Add chicken broth and coconut milk. Bring to a boil, allow the sauce to thicken, reduce heat, cover and simmer for about 15 minutes. Meanwhile, blanch your green beans. When ready, add bell pepper, green bean and fresh basil. Stir and serve with rice.

Pumpkin Mole Enchiladas

I would consider myself a pretty humble person who doesn't boast often or enjoy a lot of attention. Sigh, middle child syndrome. But holy mole (har har) this dish is freaking fantastic. I am tooting my own horn all the way back to the kitchen to get seconds. It was a pretty laborious recipe, but all the careful details really made a difference in the final product. As usual, I didn't measure any of my dry seasonings so I'll try to guesstimate. Yay for fall + pumpkin + smoky Aztec-inspired flavors!

Pumpkin Mole Enchiladas Recipe:

• 1 large split chicken breast (bone-in and skin removed)
• salt, black pepper, Oregano, smoked Spanish paprika, cumin, roasted garlic powder

• 1 tomato
• 2 jalapenos
• 3 green onion bulbs + stalks
• 2 garlic cloves
• handful of mushrooms

• 1/2 can pumpkin puree
• chicken broth (didn't measure but about 1/4-1/2 cup)
• salt, black pepper
• 1/2 tbsp cayenne pepper
• 1 tbsp cumin
• 1/2 tbsp cinnamon
• 2 tsp allspice
• 2 tsp grated nutmeg
• 1 tsp chili powder
• 1/2 tbsp unsweetened cocoa powder
• 2 tsp smoked Spanish paprika

• 1 cup frozen spinach, thawed
• 2 tbsp Greek yogurt
• 1 tbsp pumpkin mole sauce
• 2 tsp cumin

• 1 cup grated mozzerella and Asiago cheese blend
• corn tortillas

Preheat oven to 350 degrees Fahrenheit. Place your chicken breast in a casserole dish and season generously with first set of spices. Cover with foil and bake for about 30 minutes. Remove from oven and let sit covered to retain all the juices.

Crank up the oven to broil. Place the next set of veggies on a baking tray and roast in 2 minute increments, checking and rotating often to prevent burning. Took about 6-8 minutes total.

Remove veggies and let cool for a couple minutes. Turn oven back to 350 degrees. Slice up the roasted garlic, remove the onion bulbs (save stalks for later) and de-stem the jalapenos. Add all the trimmed roasted veggies (except for mushrooms) in a blender. Blend until smooth. Add the pumpkin puree and chicken broth and blend. Finally add all of the dry seasonings, blend and pour into a bowl when you have your desired taste and texture.

By this time your chicken should be well-rested. Hand pull the meat off of the bone (laborious, right?). Combine in a bowl with spinach, chopped roasted mushrooms, diced roasted green onion stalk, cumin, Greek yogurt and 1 tbsp of pumpkin sauce. 

Warm tortillas in damp paper towel in microwave for about 45 seconds. Pour a little chicken broth and pumpkin sauce in the bottom of a 9x13 casserole dish (I used the same one I roasted the chicken in so all the little chicken bits and gravy were in there too). Now start rolling enchiladas! Fill tortilla with chicken mixture and cheese and place in dish. Cover everything with the heavenly pumpkin mole sauce and sprinkle with remaining cheese. Bake covered for 25 minutes. Remove foil, grate some fresh nutmeg on top and bake again for 5 minutes. BAM! Done. Enjoy these perfect fall enchiladas and smile :)

A Thanksgiving-Inspired Affair

Fall is my favorite time of year. I actually go a little crazy once I feel the slightest cool breeze and begin to see pumpkin products sprouting everywhere.

Exhibit A) I've called Yogurtland 2 times in the last week asking if they have the pumpkin pie flavor yet. Exhibit B) I bought Halloween decorations this weekend and almost put them all up in my apartment.
Exhibit C) I wanted Thanksgiving dinner so badly on Saturday that I just had to make it (sort of).

The weather was just too lovely and Fall-ish not to indulge though :)

This is Thanksgiving-inspired, since I didn't use turkey or really go all out (i.e. make my own stuffing...which I'm regretting; boxed stuff = bleh.)



Roast Chicken Recipe:

• 2 chicken breasts, bone-in (skin on or off optional; longer cooking time if skin on)
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1/2 onion, chopped
• 3 garlic cloves, diced
• 1/2 lemon, juice + sliced
• salt, black pepper, white pepper, cayenne pepper, oregano, thyme

Preheat oven to 350 degrees. Place the chicken and veggies in a 13x9 baking dish. Season generously, cover with foil and bake for about 35 minutes or until juices run clear when you slice into chicken.

Sweet Potato Recipe:

• 1 sweet potato
• cinnamon, allspice, brown sugar, ground almonds, butter

For a super fast sweet potato, poke a few holes and microwave on high for 4 minutes. Flip and microwave additional 4 minutes. Baking is usually better, but will take substantially longer. Let it cool, cut in half and mash the insides a bit while keeping the skin in tact as a serving cup. Add your seasonings, butter and almonds, mix and enjoy!

Green Bean Casserole Recipe:

• 1/2 lb fresh green beans, trimmed and snapped in half
• 6-8 mushrooms, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• salt, pepper, red pepper flakes
• 1 tbsp flour
• 1 cup milk
• 1/2 tbsp Worcestershire sauce
• 1/2 tbsp soy sauce

Preheat oven to 350 degrees. Bring water to a boil in a small pot. Add green beans and blanch for a couple minutes; throw in ice bath. Heat oil in medium sauce pan. Saute garlic and mushrooms until mushrooms start to brown. Add flour, salt, pepper and red pepper flakes. Cook until flour begins to brown. Add remaining ingredients, bring to a boil and reduce. Simmer and stir until the mixture is to desired thickness. Add green beans and sauce in a baking dish and bake uncovered until bubbly, about 30 minutes. 

*Also pictured: boxed stuffing and packaged gravy. I am not proud.

Chicken 'n' Biscuits

Sheesh...it's been awhile since I've updated this blog. Been quite busy over the last couple of months with the engagement and then getting braces. But no, I shall not let Freelance Food dissolve like so many other blogging ventures of mine. It must remain alive so that I continue to cook and write! After all, I would like to get paid to do that for a living one day...maybe...in my dreams....

Anyway, this recipe is so good and comforting. It was pretty much my last meal before I began all the oral surgery and it was an excellent way to say goodbye to regular food. Although actually, it ended up being so soft that I probably could have managed with braces. If you're craving some classic, home-cooked comfort food, give it a try.


Chicken 'n' Biscuits Recipe:

• 1 tbsp olive oil
• 1/2 yellow onion, diced
• 2 stalks celery, diced
• 1 large carrot, diced
• 3 cloves garlic, minced
• salt, black pepper to taste
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp cayenne pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp - 1/4 cup all purpose flour (thicken to your preference)
• 2 - 2 1/2 cups milk
• 1/2 tsp brown mustard
• 1/4 cup grated Asiago or Parmesan cheese
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 cups diced cooked chicken 

• 1 cup all-purpose flour
• 1/2 tbsp sugar
• 1 1/2 tsp baking powder
• dash of salt
• 1/ 3 cup milk
• 3 tbsp olive oil (I used a jalapeno-infused one that made these taste excellent)
• 1 tbsp dried parsley

As far as the cooked chicken, you could also go the easy route with a pre-made rotisserie chicken from the store. I happened to have 2 frozen chicken breasts so I thawed, placed in a saucepan and covered with water and seasonings (salt, pepper, bay leaf, cayenne, garlic powder). Then I brought it to a boil, reduced heat to medium-low, covered and cooked for about 10 minutes. Be sure to let the chicken rest before you cut it to prevent from becoming dry. Onward...

Preheat oven to 375 degrees Fahrenheit. Heat oil in a saucepan over medium heat. Add onion, celery and carrot and saute until tender. Add garlic, cook for a couple minutes and then add Worcestershire sauce, seasonings and flour. Allow the flour to brown for a minute or two to release a better flavor, then add the milk and stir until smooth. Bring to a boil; cook and stir for a couple of minutes until thickened. Add the frozen veggies, chicken, mustard and cheese; stir, reduce heat to low and cover.

Now to prepare the biscuits. In a large bowl, combine the dry ingredients; in a small bowl, combine the wet ingredients. Stir the wet into dry until just moistened and mixed. Easy.

Transfer the chicken filling to a greased 8 x 8 inch baking pan or 9 1/2 inch pie pan (I used the latter and it was filled to the brim). Drop biscuit batter by tablespoons on top and bake uncovered for about 35 minutes or until biscuits are browned.

Enjoy!

Roasted Korean Chicken Sandwich

One day, I had a surplus of chicken thighs, a leftover loaf of french bread, a tub of kimchi and some mushrooms that were looking a little sad. I thought, "Hm, how shall I make use of all of these ingredients."

Usually when I have an extra loaf of crusty bread, I immediately think banh mi. Unfortunately, I could not make a *true* banh mi with my ingredients so instead, we have a random "Korean" chicken sandwich. And it is delicious.

Roasted Korean Chicken Sandwich Recipe:

• 2 cups chopped mushrooms
• 2 cayenne peppers, diced
• 3 cloves of garlic, minced
• 2 skinless chicken thighs
• 1/4 cup soy sauce
• 2 tbsp red chili paste
• 1 tbsp ground ginger
• 1 tsp dry mustard powder
• Dash of Chinese Five Spice (GASP, I know...not Korean)
• 1 tbsp sesame seeds 
• 2 green onions--white parts

Yogurt Spread:

• 2 tbsp plain yogurt
• 1/2 lime, juiced 
• 1 tbsp fresh cilantro, chopped
• 1/2 tsp Sriracha sauce

Preheat oven to 400 degrees. Put mushrooms, cayenne peppers, garlic, green onion whites and chicken in a small baking dish. Add soy sauce and chili paste. Season chicken with ground ginger, mustard powder, Chinese Five Spice and sesame seeds. Place in oven, uncovered, and cook for 10 minutes. Then reduce heat to 350 degrees, cover with foil and cook for 20 minutes. Remove foil and cook for additional 5 minutes. Let chicken rest for a couple minutes and then slice in pan with vegetables and juices.

When ready to eat, toast the baguette slightly and spread on yogurt sauce. Top with chicken and mushroom mixture. Garnish with fresh basil, cilantro, green onion and homemade kimchi (recipe at later time). Enjoy!

Turkish Chicken Shish Ka Bobs

There's nothing like eating chunks of delicious charred meat and veggies off of a stick, nah mean?

Pair it with some turmeric-basil-lemon rice and a spiced yogurt sauce, and you have one fine Turkish-inspired meal. This is super easy with minimal clean-up and it tastes incredible. Perfect for a summer bbq!

Turkish Chicken Shish Ka Bobs Recipe:

• 3 cloves of garlic, minced
• 1 cayenne pepper, diced
• 1 cup yogurt
• 2 tsp ground cayenne pepper  
• 2 tsp cinnamon 
• 1 tsp cumin
• generous salt and black pepper
• 1/2 lemon, juice+zest
• 2 tsp Greek oregano
• 2 tbsp fresh parsley, minced
• 1 tsp roasted garlic powder (optional)

• 2 chicken breasts, cubed
• 1 green bell pepper, cubed
• 1/2 red onion, cubed (see a pattern here?)
• 1 zucchini, sliced into thick circles (or cubed)
• 2 Roma tomatoes, quartered
• 2 cups Jasmine rice
• 3 cups water
• 2 tsp turmeric 
• salt and cayenne pepper  
• 3 tbsp fresh basil, minced
• 1 tbsp fresh parsley, minced
• 1 lemon, juice+zest

Combine the first set of ingredients in a bowl and mix well. Pour half of the sauce in a gallon ziplock bag, add the chicken and coat well. Set in fridge for a few hours, at least. Cover the remaining yogurt sauce and reserve for later.

When ready to grill, assemble skewers with marinated meat and assorted veggies. This recipe makes 3 large skewers. While the shish ka bobs cook, add the rice and remaining ingredients in a rice cooker (is that cheating? oh well!). Serve with leftover yogurt sauce and enjoy!

Pre-grill

Post-grill. Mmm, look at that char!

Atomic Chicken Tortilla Soup

Seriously, this soup is freaking spicy.

We were crying, sweating, snot dripping from our nostrils...it was a beautiful thing.

Hot peppers are so temperamental. Some days you can eat a raw jalapeno, and it's comparable to a bell pepper. Other days, it's like a ghost chile from hell.

The jalapeno I chose to use in this soup was a devilishly beautiful blend of green, red and yellow colors with lots of veins. I also used a Serrano pepper. And green chiles. And pickled jalapenos. And hot salsa made from Serranos and chile arbol. And spicy tomato juice. I guess I got carried away...

But I wouldn't change a thing! It was so delicious. Give it a try...if you dare.

Atomic Chicken Tortilla Soup Recipe:

• 1/2 yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 jalapeno, diced
• 1 Serrano, diced
• Spoonful of pickled jalapenos, diced
• 2 frozen chicken breasts
• 1 can diced tomato with green chiles
• 1 can spicy tomato juice
• 1 can chicken broth
• 2 cups water
• 3 tbsp hot salsa
• 2 tbsp salt
• 2 tbsp black pepper
• 2 tbsp cumin
• 1 tbsp chili powder
• 1/2 cup green peas
• 1/2 cup yellow corn
• Cilantro, green onion, shredded cheese to serve
• Homemade baked tortilla chips

Combine everything except the peas, corn, garnishes and tortilla chips in a slow cooker. Cook on low for 8 hours. After 8 hours, shred the chicken and add the peas and corn. Serve with chips and accouterments.

To make your own tortilla chips, preheat oven to 400 degrees. Stack 5 (or however many) corn tortillas and cut in half, then slice into thin strips. Place on 2 baking sheets with at least a 1/4 inch between each strip. It's very important that the chips have some space or they will get chewy instead of crispy. Sprinkle some salt on top and bake for about 7 minutes or until golden brown around the edge. Better than anything in a bag!

A Pasta Experiment Gone Wrong

I ventured over to the clearance section of the grocery store the other day and saw packages of King Soba Sweet Potato and Buckwheat Noodles for 50 cents. I love sweet potatoes, so thought they would be a delicious and unique alternative to the usual pasta.

Unfortunately upon tasting, I soon realized they are not very good. Maybe it was because they were almost expired (hence the clearance) or maybe it was because they only contained 5% sweet potato (as I discovered on the label after I purchased). I guess I'm just not a fan of buckwheat. My boyfriend, who I thought would HATE them, actually really enjoyed it.

Go figure.

Anyway, the badass honey-mustard-curry chicken I made to go along with the pasta made up for the weird noodles. In the future, I would recommend eating it with a whole wheat noodle or maybe spaghetti squash.

Sweet Curry Chicken and Noodles Recipe:

• 1-2 skinless chicken breast
• 1 tbsp oil (I used a hot pepper oil, but any would work)
• 1/4 cup mustard
• 3 tbsp honey
• 1 tbsp curry powder (yes, just the generic stuff)
• 1 tbsp applesauce
• 2 tsp paprika
• 1-2 cloves garlic, minced
• dash of salt, black pepper and Sriracha

Preheat oven to 350 degrees Fahrenheit. Rinse and pat dry the chicken; lay in baking dish. Combine the other ingredients in a small bowl and whisk until well blended. Adjust according to preference (more honey for sweeter, more Sriracha for spicy, etc.) Pour over chicken, cover with foil and bake for about 40 minutes. Serve with gross buckwheat noodles and assorted veggies.

Chicken and Sausage Etouffee

I love me some Cajun food. Definitely one of my favorite types of cuisine.

It reminds me of Tex Mex in that Cajun food is basically the same core group of flavors reorganized in different presentations. I mean really, gumbo, etouffee, jambalaya; all the ingredients are pretty much the same, but they transform into something a little unique the way in which they're prepared.

I think etouffee is probably my favorite application of Cajun ingredients. I like the thick richness of the roux served over rice. Crawfish etouffee is by far the best, but I rarely (like maybe once) have crawfish around. I decided to make a variation of etouffee with chicken and sausage. I cheated though and didn't make a roux. I just browned flour to get that smoky depth and added it to a tomato sauce-based blend. I think it turned out rather scrumptious even though real Cajuns might scoff.

Chicken and Sausage Etouffee Recipe:

• 2 tbsp olive oil
• salt, fresh black pepper
• 2 tsp cayenne pepper
  
• 1-2 chicken breast, cut into bite-size pieces
• 1/2 yellow onion, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 1/2 red bell pepper (or green), diced
• chicken broth (as needed to deglaze pan and create sauce, about 1 cup)
• 1 can tomato sauce
• 2 tbsp Creole seasoning
  
• 1 tbsp garlic powder
• 2 tsp Worcestershire sauce
• 1/4 cup Louisiana hot sauce
• 3 tbsp browned flour
  
• 1 cup frozen okra
• 1 jalapeno sausage, pre-cooked and sliced
• 2 cups cooked white rice
• green onion for garnish

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, black and cayenne peppers. Cook in the pan until slightly browned, remove and set aside. Deglaze the pan with a little bit of chicken broth to remove browned chicken bits and reduce heat to medium. Add the diced onion and cook for a few minutes, until slightly browned. Add garlic and carrot, cook for a few more minutes. Add the second tbsp of olive oil as needed to prevent burning or sticking. Add the bell pepper and cook for a couple minutes. Add the tomato sauce, about 1/2 cup chicken broth, Creole seasoning, garlic powder, Worcestershire and Louisiana hot sauce. Bring to a boil and then quickly whisk in the browned flour. Add more chicken broth to desired consistency. Reduce heat to medium-low, cover and let simmer for about 10 minutes to allow flavors to meld. Taste sauce and add more salt and pepper to preference. Add the okra, chicken and sausage, cover and simmer for another 5 minutes.

When ready, serve over white rice and garnish with green onion.

Spinach Pesto Pasta

More green stuff!

Maybe it's because it's almost St. Patrick's Day. Maybe it's because I have a lot of fresh spinach that I don't want to go bad. Regardless, this spinach pesto is the the bomb. Use whatever veggies and meat you have in the kitchen to go along with it.

Spinach Pesto Pasta Recipe:

• 2 cups fresh spinach
• 2 garlic cloves
• 1/4 lemon, squeezed
  
• 2 tbsp olive oil
• 2-3 tbsp chicken broth
• 2 tsp red chile flakes
• salt, pepper to taste
• 1 tbsp fresh basil

• 1 chicken breast
• 1 tbsp Italian seasoning
• 2 tsp smoked paprika
• 1/2 bunch asparagus
• 1/4 lemon, squeezed
  
• 1/2 pkg whole wheat spaghetti
  
• green onions, olives, banana peppers (optional)
  

Blend the first set of ingredients together and set aside. Place the chicken breast in a small baking pan and season with Italian spices, paprika, salt and pepper. Cover with foil and place in a 400-degree oven for 20 minutes. After 20 minutes, throw in the asparagus and squeeze with lemon juice. Place back in oven for 10 minutes. Cook pasta according to package directions. When finished, drain, add pesto and asparagus and top with sliced chicken. Add fresh cheese, scallions, olives, etc.

Warm and Cozy Pho

Looks like winter finally decided to show up in Texas this February.

Well, the high is 52 degrees Fahrenheit, but brrr that's cold to me.

I think the perfect food when it's cold is soup (or stew or chili).

I ventured to a gigantic Asian market yesterday and found all sorts of fresh produce and weird goodies. I thought the best application of all this loot (cilantro, basil, thai chiles, bean sprouts, etc) would be to throw it all together in a big bowl of pho.


With pho, it's all about the broth, but the fresh veggies are the icing on the cake. I also threw in a big chicken breast for extra flavor and protein. As with most recipes, this could easily be made on the stove instead of slow cooker.

Chicken Pho Recipe:

• 1-2 chicken breast
• 1/2 yellow onion, chopped
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 cinnamon stick
• 1 star anise
• 2 whole cloves
• 1 tsp whole coriander seeds
• 1 tbsp soy sauce
• 2 tsp jalapeno powder
• dash of freshly cracked black pepper
• 6 cups chicken broth (or vegetable broth)

• 1 pkg rice noodles (thin, flat, broad, whatever you like)
• 2 handuls fresh spinach
• Handul fresh cilantro
• Handul fresh basil
• Handul fresh bean sprouts
• 1 fresh jalapeno, sliced
• srirachi sauce

Put the first set of ingredients in the slow cooker and cook on low for 8 hours. Then, remove the cinnamon stick, star anise and cloves, shred the chicken and add the spinach to let it wilt. Meanwhile, cook the rice noodles according to package directions. When both are ready, serve in bowls and top with the remaining fresh ingredients.

Curried Chicken Salad

It's pretty unusual for me to be making chicken salad. I've never really liked it or tuna salad, probably because I hate mayonnaise. But, I found a loophole to using that stuff: plain yogurt! Similar texture, different (better) taste and waaay better for you. To make it "curried" you could add any blend of spices you want (or just the generic "curry powder"). We have a Punjab Curry mix that I used instead of making my own. Throw a few other ingredients in there and slap it on some bread. I accompanied with some homemade (failed) sweet potato chips.

Curried Chicken Salad Recipe:

• 3 chicken breasts, cooked, cooled and diced
  
• 1 green apple, diced
• 1/4 cup cashews, dry roasted and chopped (walnuts or almonds would be good)
  
• 1/3 cup dates, chopped (raisins would be good)
• 1 celery stalk, diced
• 1 green onion, diced
  
• 2 tbsp curry powder
• 1 tbsp paprika
• salt and black pepper to taste
• 1/2 cup plain yogurt

Baked Sweet Potato Chips Recipe:

• 1 large sweet potato, peeled
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper
  
• 1 tsp olive oil

Cook the chicken however you see fit. I brought about a cup of water, dash of salt, black pepper and paprika to a boil in a medium saucepan. Add chicken breast, cover and simmer for 8 minutes. Turn off heat and keep covered in pan for 20 minutes. Place in fridge to cool.

So about these sweet potato chips...I do not recommend making them unless you have a mandolin. I thought my bf's serious knife skills would do the trick, but these puppies have to be factory even. He cut them at least 1/8 inch thick, and some still came out burnt while others were underdone. Oh well. Thankfully I love sweet potatoes so it still tasted good. Toss the slices, spices and oil together and bake in a 400-degree preheated oven for about 15 min. Watch them closely!

Throw the cashews in a pan and heat up for a few minutes, just to release some of the natural oils and flavor. Chop em up.

Add all the ingredients in a bowl and stir to combine. Serve on toasted bread with fresh lettuce and the chips.

Chicken salad: yay. Sweet potato chips: nay.

Asian Chicken Lettuce Wraps

I love lettuce wraps. There's something about the succulent chicken, sweet hoisin and crisp lettuce that create an explosion of awesome in the mouth. There are so many different ways to make your filling, but I just used what I had around the kitchen. Although slow cooking is not necessary, I found it to be the best way to get soft, juicy shredded chicken in a rich sauce.

Asian Chicken Lettuce Wraps Recipe:

• 2 boneless skinless chicken breasts
• 2 celery stalks, diced
• handful of mushrooms, diced
• 5 Thai chiles, diced
• 2 tbsp fresh ginger, minced
• 1 can water chestnuts, drained and diced
  
• (Sadly, I was out of fresh garlic and onions. I would add 1/2 onion chopped and 3 minced garlic cloves)
• 1/4 cup soy sauce
• 2/3 cup hoisin sauce
• 3 tbsp red chili paste
• 1 tbsp garlic powder
  
• Butter or Boston lettuce would be ideal, but I couldn't find either at my local grocery store so I was stuck with Iceberg. It works though!
  

Throw everything except the lettuce in the slow cooker and cook on low for 8-10 hours. At about 8 hours, shred the chicken with two forks. Mine just fell apart; it was beautiful. Serve over lettuce with rice.

Go make this now. You will not be disappointed.