April 2014 Drizzlers Club Recipes

Lemongrass Mint Chicken in Lettuce Cups

 

·       1 pound ground chicken

·       1 tablespoon plus 1 tsp. Thai or Vietnamese fish sauce

·       4 tablespoons Drizzle Lemongrass Mint Balsamic

·       1/4 cup good-quality soy sauce

·       1 tablespoon lime juice

·       2 teaspoons peanut butter, chunky or smooth

·       4 tablespoons Drizzle Fused Wild Rosemary Olive Oil

·       2 garlic cloves, chopped

·       1 medium carrot, diced 

·       8 canned water chestnuts, chopped

·       2 green onions, chopped 

·       2 tablespoons minced lemongrass

·       1 or 2 jalapeño chiles, chopped

·       3/4 cup finely diced cucumber 

·       1/2 cup salted roasted peanuts, chopped 

·       Salt

·       12 lettuce-leaf "cups," using iceberg or butter lettuce, or a mix

Preparation

1.     Mix chicken with 1 tbsp. fish sauce and 4 tbsp. Lemongrass Mint Balsamic in a small bowl; set aside. In another small bowl, stir soy sauce with lime juice, peanut butter, and remaining 1 tsp. fish sauce until smooth; set sauce aside.

2.    Heat a large frying pan (not nonstick) over medium-high heat. Swirl in Rosemary Olive Oil. Add garlic and cook until fragrant. Add chicken and cook, stirring and breaking up chunks, until no longer pink, 1 1/2 to 2 minutes. Add carrot, water chestnuts, green onions, lemongrass, and chiles and cook until chicken is cooked through, about 1 minute more. Add cucumber and peanuts and stir to combine. Add salt to taste. Transfer to a serving bowl.

3.    To eat, Drizzle some Lemongrass Mint Balsamic on a lettuce cup. Top with chicken mixture, fold up, and eat with your hands.