(source) |
This recipe was adapted from here at Food.com but, I changed somethings to fit what I had in my cabinet and our taste...
What you need:
- 3 tablespoons oil
- I had one package of ground chicken which worked much better than cutlets
- 1 cup water chestnut (*look for a can from the Asian section)
- 3 tablespoons chopped onion
- 1 teaspoon minced garlic
- 4 -5 leaves iceberg lettuce
- 3 tablespoons soy sauce
- 3 1/2 tablespoons rice wine vinegar
- 1 tablespoon ketchup
- 1 tablespoon lemon juice
- splash of sesame oil
- 1 tablespoon hot mustard
- 2 teaspoons water
How did I do it:
(chicken-personal photo) |
Toss the oil in the pan and let it sizzle on medium for about 2 minutes. Toss in ground chicken, but watch out for the splash. I used my wok as a way to keep the splatter down, but it still was a little dangerous. Move the chicken around so that it turns white throughout dish, helping it chop more as you go.
(lettuce) |
Throw in the minced water chestnuts (this is what gives it the crunch) and the onions, moving them around with the chicken. Next, hops in the garlic, and I added more because we love garlic. The rest (minus the lettuce of course) can then be tossed in with a little pepper or crushed red pepper flakes if you like it a little hot. The lettuce should be kept separate until the very end to keep it crisp. You treat this meal as you would tacos.
(final product) |
And we had chicken potstickers from Trader Joe's on the side, yummmy! Super easy to make and well worth it. Just toss them in a little oil in a pan until brown then 3 tablespoons of water and a lid for 5 minutes.
Do you try and re-create meals that you had out?
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