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May 27, 2016
Warm Weather, Cool Meals
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As we approach Memorial Day, we also approach the unofficial start of Summer. With warmer days, longer nights, Seattleites crave more time outdoors and less time in the kitchen. Well the following is the recipe for you! An inexpensive, 20 minute meal that does not use an oven, copycat recipe of a popular chain restaurant favorite, and the cold leftovers taste even better than when it’s first made? Yes, please! Considering adding Asian Chicken Lettuce wraps to your summer recipe arsenal. Everyone in your family will thank you.

 Asian Chicken Lettuce Wraps

2 tsp olive oil
1 large onion, diced
3-4 garlic cloves, diced
1lb 93% Lean Ground Chicken or Turkey
1 ½ tsp ground ginger
1 tsp granulated garlic
2 tablespoons reduced sodium soy sauce
2 tablespoons hoisin sauce
1 Tablespoon rice wine vinegar
1 8-ounce can slice water chestnuts
4-5 green onions, white and green thinly diced

1.)    In a large saucepan over medium-high heat, heat olive oil. Add onion and cook until transulent, ~3-5 minutes. Toss in garlic, stir to combine, cook for another 1-2 minutes.

2.)    Next, add ground chicken or turkey to the skillet and cook, using edge of cooking spoon to crumble. Add spices – ginger and garlic to meat, cook until browned, about 3-5 minutes.

3.)    Gently stir in soy sauce, hoisin, rice wine vinegar, chestnuts and green onions until just combined. Cook for ~1-2 minutes.

4.)    Portion meat mixture into 4 servings. Serve one portion amongst the center of a few lettuce leafs.

 Enjoy! Recipe adapted from

Written by Sarah Lawson, RD, CD 

Written by Sarah Lawson

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