I’m sorry for the misleading title vegetarians. This is actually a chicken dish.
I’m surprised this is the first Chinese/Asian recipe I’m posting. Jews have had a long and wonderful relationship with Chinese food restaurants for years.
I don’t know or care if this actually happened.
It’s really a thing though! There are actually people who research(ed) the phenomenon, and supposedly Chinese food was the closest thing to Kosher food that new Jewish immigrants in New York City could find (little to no dairy, many familiar proteins and flavors) so it was the easiest restaurant to transition over to if they did choose to eat at a restaurant. Then we tried the delicious pork egg rolls and got a little lenient with the rules… the evolution of Jewishness ladies and gentlemen. Notes on this week;
For the radish salad, this can be either a garnish to add some texture to the wraps, or as a coleslaw-esque side. Or both if you’re feeling REALLY crazy.
But more importantly, the bowl I used to hold the radish salad is the same one Aunt May has in the 2002 Spiderman movie. What does this say about me? Do I have the same style sense as women 3 times my age? Or do I just watch superhero movies too closely?
1lb ground chicken breast
1/2 onion, minced
salt & pepper
2 garlic cloves, minced
1″ knob ginger, peeled & minced
2 1/2 tbsp soy sauce
4 tsp rice vinegar
1 tbsp sesame oil
1 tbsp peanut butter
1/2 tbsp water
1/2 tbsp honey
2 tsp chili garlic sauce (check your asian grocery section)
3 green onions, chopped
4 oz can of water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
1. Chop and prep all the vegetable ingredients.
2. Combine soy sauce, rice vinegar, oil, peanut butter, water, honey, chili garlic sauce and pepper in a microwave safe bowl. You need to do this and the previous step before you start cooking because once you start the cooking process this recipe moves FAST.
3. Heat a large, non-stick skillet on high.
4. Add chicken, onion, salt & pepper, then cook until chicken is starting to change colour, stirring often to break up the meat.
5. Add garlic and ginger then continue cooking until chicken is no longer pink.
6. Meanwhile microwave your sauce from step 2 for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.
7. Add green onions and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
8. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.
1 small white onion
3 tbsp olive oil
Salt and pepper
1. Grate onions and radish
2. Combine with salt pepper and olive oil.