Reality is hard to get used to.
Ten days at the beach and back to work, dinner, routines.
Still opting for easy, so tonight was back to basics.
Red and orange bells, garlic, fresh ginger, Vidalia onions.
Throw in some quickly sautéed (aka stir fried) thinly sliced chicken breasts, a bit of hoisin sauce and seasoned rice vinegar, a bloop of crushed red hot chili pepper and a cool head of butter lettuce, just made to hold all the ingredients and to be eaten by hand.
Or on a plate with a fork.
That’s up to you.
Wrap ingredients, unwrapped.
Chicken Lettuce Wraps....Unwrapped
A couple of good swirls peanut oil
½ to ¾ pound very thinly sliced boneless chicken breasts
4 fat cloves garlic, peeled, smashed and minced
1 sweet yellow onions, sliced thin
1 orange bell pepper, sliced thin
1 red bell pepper, sliced thin
2 tbsp grated fresh ginger
Very good pinch of crushed red pepper flakes
Coarse salt and freshly ground black pepper
One good tbsp hoisin sauce
One good splash tamari sauce
A couple of splashes of seasoned rice vinegar
1 head fresh butter lettuce, separated into whole leaves for wraps
Heat peanut oil in cast iron skillet over moderate-high heat. Add onions, peppers and cook down til soft and turning brown. Add garlic, red pepper flakes, ginger and cook til you can really smell the garlic.
Remove from pan, add a bit more peanut oil, moderate the heat and add the chicken cooking quickly. Add the hoisin and the vinegar and a good splash of tamari sauce and cook down til chicken is done. Doesn’t take long.
Usually I put the chicken in one bowl and the pepper mix in another and serve with the lettuce leaves.
Or you can plate with the lettuce and the chicken on the side if you want.