chicken lettuce wraps

can also serve over rice and steamed veggies if you aren’t feeling wraps.

• 1 pound ground chicken or turkey

• 1 small onion, diced

• 1 tbs sesame oil

• 1 tbs fresh ginger or powdered equivalent

• 2 tbs minced garlic

• 2 tbs rice wine vinegar

• 4 tbs hoisin sauce

• soy sauce to taste

• oil to cook

• butter lettuce to serve

• scallions to garnish

In a medium pan, cook the chicken/turkey. When halfway cooked, add the onion and garlic.

Stir together all other ingredients and combine with chicken just before serving. Plate in lettuce wraps or over rice, and top with scallions.

sriracha chicken and noodles

just spicy enough.

• 1 large or 2 medium chicken breasts, cubed

• 2 tbs sriracha

• 1 tbs soy sauce

• 1 tbs honey

• garlic and onion powder to taste

Combine all marinade ingredients and cubed chicken. Marinate for half an hour if possible. Cook in a large pan with a drizzle of olive oil over medium heat until cooked through.

• 1 head broccoli, diced and steamed in the microwave (can use frozen or sub another veggie)

• 20 oz. stir fry noodles, steamed in microwave

• 3 tbs soy sauce

• 2 tbs sriracha

• 1 tbs sesame oil

• 2 tbs honey

• 1 tbs corn starch

Whisk together the soy sauce and corn starch, then add the sriracha, sesame oil, and honey. Add the broccoli and noodles to the pan with the chicken. Put the pan on low heat, add the sauce, and stir until combined and heated through. Serve with scallions and sesame seeds.

spicy peanut sauce

not actually spicy. serves 4 with white rice or noodles.

• 1 block firm tofu, drained/pressed/sliced into 1/2” cubes OR 2 chicken breasts, diced

• 2 tbs vegetable oil

• 2 shallots or 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp soy sauce

• 2 tbsp ketchup

• 1/4 cup creamy peanut butter

• pinch of sugar

• pinch of powdered ginger

• 1 cup vegetable or chicken broth

• 1 head broccoli, chopped small

• sriracha or red pepper flakes to taste

In a large saucepan, heat the vegetable oil. Saute the shallot/onion until just softened. Add the garlic and cook until fragrant.

Whisk in soy sauce, ketchup, sugar, ginger, and sriracha/red pepper. Once smooth, add the peanut butter and broth. Add the tofu/chicken and broccoli, and bring to a boil. Cook on medium until the sauce has reduced and thickened (and the chicken is cooked all the way through if using.)

Serve over white rice or noodles.

pineapple chicken

I don’t usually like pineapple but this was good - very light. serves 2 generously.

• 2 chicken breasts, diced into 1” pieces

• 1 tsp onion powder

• black pepper to taste

• 3 tbs cornstarch

• 3 tbs olive oil

• 16 ounces canned pineapple (drain, but reserve 3/4 cup of juice for the sauce)

• 1 bell pepper cut into bite-size pieces

• 1/2 onion, diced

• 1/2 cup cooked rice for serving

Sauce:

• 3/4 cup reserved pineapple juice

• 3 tbs honey

• 2 tbs soy sauce

• 1/2 tsp ginger

• 2 cloves garlic, minced

• 1 tbs cornstarch

Combine all sauce ingredients in a small bowl and set aside.

Add chicken, cornstarch, pepper, and onion powder to a bowl, and toss until coated. Add 2 tbs olive oil to a deep skillet over medium-high heat. Cook the chicken; it may take two batches with another tbs of olive oil.

After all chicken is cooked, add the pineapple to the hot pan. Let it cook for a few minutes without stirring; cooking it on one side prevents it from falling apart later. Add the pepper and onions, and stir until the vegetables are cooked to taste - 3-5 minutes depending on your preferred tenderness. I like my veggies a little on the mushy side but apparently that’s weird.

Add the chicken back to the pan and add the sauce. Let it bubble until the sauce has thickened. Serve over rice.