Community Magazine March 2016

CHICKEN LETTUCE WRAPS 1. Heat oil in a saute pan over medium heat. Add onions and garlic and saute until onions are soft. Add chicken and cook, smashing constantly with a large fork to make sure chicken doesn’t clump together. 2. In a food processor, pulse mushrooms, red pepper, and water chestnuts until very finely diced. Add vegetable mixture to pan and cook for 5 minutes. 3. Whisk together sauce ingredients. Add to pan and cook for an additional 3-4 minutes. Serve chicken mixture alongside lettuce. To enjoy, spoon chicken into each lettuce leaf and roll up. Yield: 4-6 servings 1 tablespoon vegetable oil 1 large onion, finely diced 2 garlic cloves, crushed 1 pound ground chicken 8 oz baby bella mushrooms, chopped 1 red pepper, finely diced 1 (15-ounce) can water chestnuts 1 head butter lettuce SAUCE: 3 tablespoons soy sauce 3 tablespoons sesame oil 3 tablespoons brown sugar Ingredients This Week: Refreshing Dinner or Addictive Appetizer? “Whenever I visit one Miami restaurant, this is the appetizer I order. But back when I first tried it a bunch of years ago, I wasn’t yet in the habit of bugging restaurants for their recipes. So I recreated it on my own and we’ve been enjoying it since.” -V. Style SPIRIT & FORTHEWOMANOFTODAY 58 COMMUNITY MAGAZINE