Last night I decided to try something new and make Chicken Lettuce Wraps. My biggest challenge with cooking new things is always navigating the grocery store. 90% of items are in Dutch which is hard when I am looking for specific things. Usually I ask but sometimes out of stubbornness I try to figure it out myself. I probably spent about 45 minutes in Albert Heijn picking out these ingredients. It resulted in me skipping a lot of recommended ingredients and winging the meal. It turned out amazing in the end which helps me realize there are an infinite number of ways to make the same item. Stressing was definitely unnecessary.
What you need:
- Cauliflower Rice
- Chicken (grounded preferred)
- Head of Lettuce
- Lemon Juice
- Sesame Oil
- Low Sodium Soy Sauce
- Hoisin Sause
- Creamy Peanut Butter
What to do:
- If your chicken isn’t already grounded, cut into very small chunks and place into bowl. Add sesame oil, hoisin sauce, peanut butter, lemon juice, and low sodium soy sauce. Stir and let sit for 10 minutes in the fridge.
- Put the cauliflower rice in a pan with cooking oil. Bring the temperature to a low heat. Add in salt, pepper and a small handful of water to help with the cooking and flavor. Make sure to keep stirring occasionally.
- Chop the mushrooms, carrot, and onion into small pieces.
- Put the chicken in a separate pan. Once it looses most of its pink add in the chopped carrots, onion, and mushroom. Add in some salt, pepper, lemon juice, and hoisin sauce and stir occasionally.
- While everything is cooking, peel some lettuce from the head and prepare it to the size of your liking.
- Once the chicken is fully cooked and the vegetables are to your liking, spoon the mix into your lettuce wraps.
- Add the cauliflower rice on the side which should be similar in texture to normal rice.