Here's what was on tonights dinner menu. Cherry Chicken Lettuce Wraps & Coconut Rice. This recipe will serve 2 if you are making it as a main course, or 4 for an appetizer. I can't remember where I found these recipes (I think allrecipes?) but they are super simple and easy on the eyes (ha ha ha). The meal was ready in about 45 minutes. I prefer to use "Butter Lettuce" when making wraps because they have a great natural curl to them. Also, the recipe calls for fresh cherries, which the local grocery store had but they were over $4 a lb-- eekk, so I whipped out my handy dandy dried ranier cherries from Trader Joes and they worked great! Enjoy!
Cherry Chicken Lettuce Wraps
- 2 Tbsp Canola Oil
- 1 Tbsp minced fresh ginger root
- 1 1/4 lbs chicken, cooked & cut into bite-sized pieces
- 2 Tbsp Rice Vinegar
- 2 Tbsp Teryaki Sauce
- 1 Tbsp Honey
- 1 lb dark sweet cherries, pitted & halved
- 1 1/4 C shredded carrots
- 1/2 C chopped green onion
- 1/3 C toasted & sliced almonds
- 12 leaves of Lettuce
Directions:
- Heat 1 Tbsp of the oil over med-high heat. Add ginger & chicken. Sautee 7-10 minutes. Set aside
- In a large bowl wisk together: 1 Tbsp oil, vinegar, teryaki sauce & honey. Add in chicken, cherries, carrot, green onion & almonds
- Toss together & serve w/ lettuce
Coconut Rice
- 1 (14oz can) coconut milk
- 1 1/4 C Water
- 1 tsp sugar
- pinch of salt
- 1 1/2 C uncooked jasmine rice (or long grain will work)
- Sweetened coconut
Directions:
- In a saucepan, combine coconut milk, water, sugar and salt. Stir until sugar is dissolved. Stir in Rice. Bring to a boil over medium heat. Cover, reduce heat and simmer 18-20 minutes. Serve with sprinkled coconut on top.