This Is Chrissy Teigen's Go-To Healthy Meal

Ingredients : 
Sauce3 Tbsp. Thai sweet chili sauce
3 Tbsp. hoisin sauce
3 Tbsp. light soy sauce
2 Tbsp. Sriracha
2 Tbsp. vegetable oil
1 tsp. sesame oil
1½ Tbsp. unseasoned rice vinegar
2 Tbsp. minced garlic (about 4 cloves)
1 Tbsp. minced fresh ginger
Filling1 lb. ground chicken
3 Tbsp. vegetable oil
8 scallions, thinly sliced, whites and greens kept separate
1 Tbsp. minced garlic (about 2 cloves)
1 Tbsp. minced fresh ginger
½ pound white mushrooms, trimmed, cleaned, and finely chopped
½ cup finely diced canned water chestnuts
1 small red bell pepper, finely chopped
2 heads butter lettuce, leaves separated
  1. Make the sauce:Â In a bowl, combine the chili sauce, hoisin, soy sauce, Sriracha, vegetable oil, sesame oil, vinegar, garlic, and ginger.
  2. In a bowl, mix 2 Tbsp. of the sauce into the ground chicken.
  3. In a large skillet, heat 2 Tbsp. of the vegetable oil over medium-high heat. When shimmering-hot, add the chicken and cook, breaking up the meat with a wooden spoon, until browned, 5 to 6 minutes. Transfer the meat to a plate and set aside.
  4. Add the remaining 1 Tbsp. oil to the skillet, then add the scallion whites, garlic, and ginger and cook, stirring, for 1 minute.
  5. Add the mushrooms and cook, stirring, until they release their liquid, 3 to 4 minutes. Return the chicken to the pan, then add the water chestnuts, bell pepper, and the rest of the sauce and cook, stirring, until cooked through and the liquid has reduced and thickened slightly, 3 to 4 minutes. Stir in the scallion greens.
  6. Transfer the mixture to a bowl and set out with the lettuce leaves.

This article and recipes adapted from site

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