Hello! Just me here. It’s day 20 of Table Talk and it’s okay if you’re slightly “over it” at this point. We’ve heard from some amazing and inspiring guests, had some great heart-to-hearts and even talked with our mouths full and gotten in a fight. Hopefully today’s recipe and writing prompt will spice up your time around the table and make your taste buds sing.
If websites were edible, this would be my choice for breakfast, lunch and dinner. Without realizing it I’ve pinned tons of recipes by this chick and have ACTUALLY had the ingredients on hand to make and enjoy them. Simple ingredients, elegant dishes.
A couple students over and our whole family fell in love with this menu:
PF Chang’s Chicken Lettuce Wraps via Darn Delicious
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic, minced
- 1 onion, diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoons freshly grated ginger
- 1 teaspoon Sriracha, or more, to taste
- 1 (8-ounce) can whole water chestnuts, drained and diced
- 2 green onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 head butter lettuce
- Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Adapted from Eat. Drink. Love.
Lettuce wraps just didn’t seem like enough for supper, so we paired it with PF Chang’s fried rice and egg rolls from the frozen food section at Kroger (happened to be buy-one-get-one!) and this next dish!
Crispy Baked Asian Chicken Wings via Just a Taste
2½ pounds chicken wings, tips removed, drumettes and flats separated
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or other Asian spice blend (See Kelly’s Notes)
1/3 cup hoisin sauce
¼ cup blackberry jam
Preheat oven to 400ºF.
Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren’t touching.
Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.
Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.
Drizzle wings with sauce, tossing until well coated. Serve immediately.
Notes: McCormick’s Far East Sesame Ginger Blend has become my go-to for seasoning chicken, pork and beef. Look for it (or a similar blend) in the spice section of your grocery store.
Conversation Starter/Writing Prompt:
If you could live overseas for 1 month where would you live and why?