Arlington Aliments: Thai Lettuce Chicken Wraps

Welcome to the first edition of Arlington Aliments!

al·i·ment
noun • archaic • food; nourishment 
verb • to provide with nourishment or sustenance 

I’m going to be trying out recipes and using ingredients grown within 200 miles of Arlington, Virginia.

A couple days ago, I had dinner with my girlfriend at Sushi Rock (which has an excellent happy hour) where she got the Thai Lettuce Chicken wraps. While my Kalbi tacos were delicious, her lettuce wraps were amazing.

Today after work, I headed over to Harris Teeter to grab the ingredients to make them myself using this recipe from Jo Cooks.

Ingredients
  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 2 tbsp red curry paste
  • 1 tbsp ginger minced
  • 4 cloves garlic minced
  • 1 red bell pepper sliced thinly
  • 4 green onions chopped
  • 1 cup shredded cabbage or coleslaw mix
  • 1/4 cup hoisin sauce
  • salt and pepper to taste
  • 5 leaves basil chopped
  • 1/2 head iceberg lettuce cut into half Virginia-grown butter lettuce

Instructions
  1. Add olive oil to a large skillet and heat until oil is very hot. Add ground chicken and cook until no longer pink and starts to brown, break it up with a wooden spoon as necessary. Should take about 3 minutes.

  1. Add red curry paste, ginger, garlic, peppers, coleslaw mix, and stir-fry for another 3 minutes. Add hoisin sauce and green onions, and toss. Remove from heat then add basil and toss.Transfer cooked chicken to a bowl.

  1. Serve by placing spoonfuls of chicken into pieces of lettuce, fold lettuce over like small tacos, and eat.

Local Produce:

  • Virginia Grown Butter Lettuce
  • Fresh Basil from my garden

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