I don’t know about you guys, but this summer has gone by in a flash for me. We’ve been keeping pretty busy and have had a bit more time away than usual, which was wonderful, but I always find that, no matter how fun a vacation is, it’s always really great to be back home. With school starting in just less than two short weeks, it’s great to be able to settle back in and start getting prepared for the chaos that comes with getting two little kids ready for school each day. After being away in Portland last week and eating out for every (delicious) meal, it’s also great to get back in my kitchen.
The recipe I’m sharing today was well received by everyone in my house, including my 4 year old. When she’s the first one done dinner, you know it’s gotta be great. It’s not that she’s picky exactly, she just doesn’t do dinner. At least not while sitting still, nor in a reasonable amount of time. She’s more of grazer and could happily snack all day long. I can’t really complain though, she gladly eats almost any fruit or vegetable I give her, which makes my world a little easier than most parents. Setting the meal up as I’ve pictured above allowed the kids to choose which vegetables they wanted to include and, for my daughter, made her feel like she was at a snack buffet. Maybe that’s why she ate so well.
I hope you enjoy these grilled chicken lettuce wraps as much as we all did 🙂
3 cloves of garlic, minced
2″ piece of ginger, minced
1/4 Cup rice wine vinegar
2 tbsp extra virgin olive oil
1/4 Cup tamari (or other soy sauce)
1/4 Cup brown sugar, plus 1 tbsp reserved
2 tsp fish sauce
1/4 – 1/2 tsp chili flakes
1 lbs chicken breast
1/2 Cup carrots, julienned
1/2 Cup red peppers, julienned
1/2 Cup cucumbers, julienned
1 head of butter lettuce, cleaned and separated
Whisk together the first 8 ingredients. Set aside.
Cut the chicken into bite size pieces and place in a shallow bowl or casserole dish. Pour the soy sauce mixture over the chicken and toss, ensuring that the chicken is evenly coated. Set in the refrigerator to marinate for 2-4 hours.
After the chicken has been allowed to marinate remove it from the fridge and begin preheating the bbq. Thread the chicken onto skewers, reserving the marinade, and place it on the grill for 15 – 20 minutes until it’s been cooked through.
While the chicken is cooking, pour the remaining marinade into a small sauce pan. Whisk in the reserved 1 tbsp of brown sugar and bring to a simmer over low-medium heat. Cook for about 5 minutes until slightly thickened.
Serve the chicken alongside the julienned vegetables, lettuce and sauce.