It was yet another winter weekend and M had plans to fly out for business on Sunday. Always a bummer here as it then feels like the week starts earlier which, let’s be honest, is never a good thing.
Until I received a call from my favorite foodie friend that her husband too was flying out that same Sunday.
You know what that means? Jack pot!
It means our boys can play. It means lots of chilled white wine. It means 4 boys instead of 6 to manage (ha). It means the best cheese from Whole Foods with delicious crackers that B always gobbles up. It means blasting Taylor Swift and catching up on gossip and the best part…
… we can eat whatever we want.
No men demanding steak or pork or only green beans (M) or broccoli (J) or salad with extra croutons and no blue cheese. No, it was just us. So I whipped up the freshest and healthiest thing I could think of, these Thai Chicken Lettuce Wraps. M wouldn’t touch this platter with a 10 foot pole, but Catherine and I?
Well inhaled it. Along with our roasted brussels sprouts on the side, because neither of us can make them with the husbands home. All the while Bad Blood was blasting in the background. I’m convinced it was the best girl time, ever. Well – as much as girl time as you could get with 4 boys under 8. YIKES.
- 1/3 cup hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons grated ginger
- 1 tablespoon Sriracha
- 1 tablespoon rice wine vinegar
- 3 cloves garlic, grated
- 2 boneless, skinless chicken breasts
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped fresh cilantro
- 8 butter lettuce leaves
- 1 cup bean sprouts
- 1 cup thinly sliced red cabbage
- 1 cup julienned carrots
- 1 cup cucumber slices
- 1 cup cooked thin rice noodles (we didn't find these necessary but some may like them!)
- lime widges
- 1/3 cup sweet chili sauce
- 1/3 cup hoisin sauce
- Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag. Add the chicken and marinate, refrigerated, for 2 hours.
- Heat a grill pan over high heat.
- Remove the chicken from the marinade and grill until cooked through, about 5-6 minutes per side. Transfer to a serving platter to rest. Then, slice into strips and sprinkle with the peanuts and cilantro.
- Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers, lime wedges and rice noodles (if using) on the serving platter.
- To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some chili and hoisin sauce on top, then roll them up and enjoy!