Chicken Lettuce Wrap Salad

I’ve mentioned before how appealing lettuce wraps are. But, to be honest, I like to simply use a fork to eat my dinner. I have a long attention span for food prep, but I want the meal itself to be easy to eat and not too messy. That’s just how I roll. So, I make this simple stir fry to serve over a lightly dressed bed of crisp greens. With something crunchy sprinkled on top, it’s perfect.

Adapted from The Kitchn
Serves 4-6

• 1.5 lbs chicken: ground chicken is simpler to cook, but boneless skinless thighs are a bit superior in texture and flavor.
• 1/4 cup hoisin sauce
• 2 Tbsp ketchup
• 2 Tbsp soy sauce (plus extra if using chicken thighs)
• 2 Tbsp rice vinegar, divided
• 3 tsp toasted sesame oil, divided
• 3 cloves garlic, minced
• 2 tsp peeled and grated fresh ginger
• 2 tsp cornstarch
• 2 Tbsp coconut oil, divided
• 8 oz white or cremini mushrooms, chopped
• 1 large bell pepper, diced
• 2 cups grated or finely diced carrots
• 8 oz can water chestnuts, diced
• 4-6 scallions, whites and greens sliced separately
• 1 large head Romaine lettuce, washed and torn
• 2 cups shredded red cabbage
• 2 Tbsp avocado oil
• Salt and pepper
• To garnish: crunchy noodles, wonton strips, or sliced toasted almonds

To cook chicken thighs, trim of excess fat and marinate in 2 Tbsp soy sauce for 15-30 minutes. (Meanwhile, prep all your veggies and mix the sauce.) Drain on paper towels, pat dry, and roast on a greased baking sheet for 24 minutes in a 425 oven, flipping halfway through. Remove to a plate, and cut into small cubes when cool enough to handle. Pour 1/4 cup water into the baking sheet, scrape up browned bits, and pour off the liquid into a 1-cup measure.

To make sauce, add to this liquid: 1/4 cup hoisin, 2 Tbsp ketchup, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp toasted sesame oil, garlic, ginger, and cornstarch. Whisk to thoroughly combine, and set aside.

(Note: if you are using ground chicken, just combine sauce ingredients, no additional liquid needed.)

In a large skillet, saute carrots, bell pepper, scallion whites, and mushrooms in 1 Tbsp coconut oil over medium-high heat, stirring occasionally. (If using ground chicken, stir it in once the veggies are slightly tender and cook until no longer pink.) Add water chestnuts, and pour in sauce mixture. Cook, stirring constantly until sauce is bubbly and thickened. (Stir in cooked chopped chicken thighs here). Season to taste with salt, pepper, a splash of rice vinegar… Remove from heat while you make salad.

In a large bowl, toss Romaine and cabbage with 2 Tbsp avocado oil and 2 tsp toasted sesame oil until well-coated. Add 1 Tbsp rice vinegar and toss again. Sprinkle with plenty of salt, and freshly ground pepper, tossing and tasting until well-seasoned.

Portion salad onto serving plates. Stir scallion greens into chicken mixture, then scoop portions on top of salad. Garnish with your crunchy topping, and grab your fork! Dinner is served.