Getting back into the workforce, and finding meals that are 1. Easy 2. Healthy and 3. Make good leftovers are key. In the first three full days that I’ve worked, I don’t get home until about 6:30 after picking up the kiddo. Then it’s all about him – feed and bedtime routine. Last night I stood over the kitchen counter (basically scarfing) a chicken salad right out the container. I was starving, clearly. I did have the intention of making a real dinner, but before I knew it, it was 10pm and I was getting ready for bed.
And that’s only ONE kid. Hot damn, how do you mom’s do it?? A stiff drink? Just kidding.
I think I’m kidding.
I’m sure I’ll get into a routine eventually, but grocery shopping and cooking seem nearly impossible at the moment. But whatever, I totally love my new job.
Before I started working (back in the corporate world), I was cooking through Jaden’s “Steamy Kitchen’s Healthy Asian Favorites”. I don’t have much experience with any sort of ethnic Asian /ethnic food (aside from eating it), so this book was a great starter guide for me. Everything I’ve tried in her book is easy and so delicious.
This and the Kung Pao chicken are our favorites and have become a go-to in our family. Back in the day, as in high school, I always ordered chicken cups from PF Changs. When saw this recpie in her book, I immediately threw a sticky on the page. It was perfect! We ate it for dinner, lunch and was a lifesaver for when my in-laws stopped by during lunch hour the following day. I had made a double batch, which is the reason for all the leftovers.
Healthy Chicken Lettuce Cups
Recipe from Steamy Kitchen’s Healthy Asian Favorites
- 1 1/2 tablespoon cooking oil, such as Canola or Vegetable
- 1/2 pound ground chicken breast
- 2 shallots, sliced
- 1/4 red onion, diced
- 1 clove garlic, very finely minced
- Minced fresh chilies or jalapeno – more or less depending on how hot you like it
- 1 tablespoon fish sauce
- 1/2 lime juiced
- 1 teaspoon gluten-free soy sauce
- 1 head iceberg lettuce, leaves separated into “cups”
- 1 handful of cilantro & mint, cut into finally chopped
Heat a wok (or large saute pan) over high heat. When hot, swirl 1 tablespoon of oil and add the ground chicken. Use your spatula to break up the meat and spread out of the surface of the pan. Cook until browned, about 3-4 minutes.
Push the ground chicken to one side of the pan and swirl the remaining 1/2 tablespoon of oil. To the oil, add the shallots, red onion, garlic, and fresh chilies and saute until fragrant, about 30-60 seconds. Add fish sauce, lime juice and gluten-free soy sauce.
Serve with lettuce cups and herbs.
June 7 2013