The Recipes

Chicken Lettuce Wraps

I've been asked by many of you, "How exactly do I get started?"  It seems there are a lot of you out there who want to cook at home but are intimidated by how to build up your pantry so that you have the ingredients you need on hand.  That's why I added the "How to Get Started as a OneIfByFoodie" page.

A few key ideas: slowly build up your pantry, spending just a small bit each week on one or two new ingredients or spices.  You'll spend more up front, but your grocery bill will continue to shrink over time as you find you have what you need on hand.  Also, while you may spend more on proteins by buying more than one portion, by coming home and individually storing them, you'll have them on hand and, again, a week later, your shopping bill is that much lighter.

Here's our first meal to get you started as a OneIfByFoodie.




Chicken Lettuce Wraps

Ingredients:

- 1 bone-in, skin-on chicken breast
- 1 garlic clove, crushed
- 1 carrot, roughly chopped
- 1/3 onion, cut into large chunks
- 1 celery rib, roughly chopped
- 1 T. sugar
- 1 T. Hoisin sauce
- 1 T. soy sauce
- 1 tsp. rice wine vinegar
- 1 scallion, diced
- handful of cilantro, chopped
- 1/2 shallot, diced
- 1/3 package of mushrooms, finely diced (baby bella or white mushrooms are fine)
- 5 Bibb lettuce leaves
- salt
- pepper
- olive oil

Put the chicken, garlic, carrot, onion, and celery in a pot and cover with water.  Season with salt and pepper.  Bring to a simmer and cover the pot.  Cook for 20 minutes.

While the chicken cooks, whisk together the Hoisin, soy, vinegar, and sugar.  Add in the green parts of the scallion.  Pour into a small bowl.  Rinse the lettuce leaves and arrange them on a plate.

In a small pan, heat 1 T. of olive oil.  Add the mushrooms.  Cook for 4-5 minutes; until they start to color.  Add the shallot and season with salt and pepper.  Cook another 2-3 minutes.  

Remove the chicken from the pot and discard the skin and bone.  Shred it with two forks and dice any large chunks.  NOTE: Drain the liquid into a storage container - this is chicken stock that you will use throughout the week.  Store half of the chicken in the refrigerator.

Mix together the chicken, mushroom mixture, remaining scallion, and cilantro in the bowl you whisked the sauce together in.  Spoon it onto the top of each of the lettuce pieces.