I’ve been MIA, in my own private Idaho, head down, nose to the grindstone. Have you ever been in your car headed toward a destination only to find you arrived but have no recollection of how you got there? That’s basically what my past six weeks have been like. I picked my head up the other day and barely remember the journey that got me to today.
It’s nothing life threatening…it’s just life. Just a lot of life packed into a month or so. That’s all. But, enough of it to make me miss out on get-togethers with friends, skip over online chats with pals, and pass on a virtual baby shower. Enough to take me away from my blog and make me fall asleep on the couch in front of the TV some evenings. Enough to make me forget earlier this year I pledged to savor the moments.
I did have a few cool moments though…some really cool ones. A girls’ weekend away. A few posts on Martha Stewart’s wholeliving.com G-Free Fridays. Some time with the kid over spring break. Walks with the little dogs to clear my head and regular yoga to help ease the stress.
OK, now it’s time to clear the chalkboard and start over again. Yep. That’s what I’m telling myself. ;D
Anyhoo, during the weekend I was away I had the chance to eat at PF Changs and enjoy several of their wonderful gluten-free menu items. My friends and I ordered the Chicken Lettuce Wraps, some Singapore Street Noodles, Garlic Snap Peas and Mongolian Beef. Yes, we were hungry and it was so good.
These Chicken Lettuce Wraps are inspired by that meal. A few online recipes helped me figure out how to make a unique sauce for the chicken. This recipe is not a copycat of the one at PF Chang’s but it’s delicious and suits my hubs and me just fine.
The inspiration recipes:
Some other recipes to check out:
Chicken Lettuce Wraps
Make the sauce by mixing the following ingredients together, then set aside:
4 tablespoons SanJ organic gluten-free tamari (soy) sauce
3 tablespoons ketchup or tomato sauce
2 teaspoons Sriracha hot sauce (optional)*
2 teaspoons rice vinegar
2 teaspoons Madras curry powder
2 teaspoons organic natural peanut butter
½ teaspoon gluten-free Thai Kitchen fish sauce
1 teaspoon brown sugar (optional)
Heat in a wok over medium high heat:
1 tablespoon grapeseed oil
1 teaspoon sesame or avocado oil
Add, stirring for 5 minutes, until fully cooked:
1 pound ground organic chicken or turkey
Add in and stir until just wilted:
¾ cup carrots, shredded
1½ cups savoy cabbage, shredded then chopped
1 cup shitake mushrooms, chopped
2 garlic cloves, minced
½ cup water chestnuts, chopped
¼ cup snow peas, chopped
Mix in the sauce you prepared earlier and heat through.
Serve with freshly washed organic Boston lettuce leaves.
Notes: *Please use Sriracha sauce only if you determine, based on the ingredients list, that it’s a safe gluten-free product. I couldn’t find a definitive claim this sauce is gluten-free. Sriracha sauce is a hot chile sauce so if you do not like spicy foods omit it from the recipe. If you are not confident it’s gluten-free you can substitute another gluten-free hot sauce in it’s place—add to your own tastes.