I’m sorry I don’t have a Win it Wednesday for you this week, but we have an exciting one coming up for you next week when we’ll be giving away some delicious personalized cookies from Splurge Bakery.
I do have a delicious recipe to share with you all today. Last night I made this recipe for the second time and changed it up by adding broccoli and water chestnuts at the end. Both ways are excellent. The recipe below would be good over Jasmine rice if you decided not to do the lettuce wrap thing.
INGREDIENTS
1 package of boneless/skinless chicken thighs (5)
3/4 cup low sodium soy sauce
1/4 cup hoison sauce
2 Tbs. Worcheshire sauce
1 Tbs. rice wine vinegar
1 Tbs. grated ginger
1 green or red bell pepper diced
1 large onion sliced
1/2 tsp. crushed red pepper flakes
1/2 cup chicken stock
2 Tbs. honey
1 tsp. sesame oil
2 Tbs. Arrowroot or cornstarch mixed with water for thickening
2 heads of Butter Lettuce, rinsed and dried
unsalted peanuts, chopped (optional garnish)
Fresh Cilantro, chopped (optional garnish)
DIRECTIONS:
Place all liquid ingredients and spices, ginger into crockpot and stir. Place pepper, onion and chicken pieces in next. Secure lid and cook on low for 4 hours. Remove chicken pieces. Add Arrowroot or cornstarch and stir until sauce begins to thicken. If having trouble, pour into a skillet and bring to a simmer on the stove. Shred chicken and return to sauce mixture. Spoon into lettuce leaves, top with garnishes of choice, wrap and enjoy.
I hope you enjoy. If you’ve tried something similar to this through a recipe online, please leave a comment on where we can find the it.
