Well we are home and somewhat back to our regular life. Pathetically, jet lag is killing us far more than we ever anticipated. Three days out and we are still waking up way too early (4am-ish) and finding ourselves sleepy.
However, it’s great to be home and great to be back in my own kitchen. That said- the views here at home just don’t stack up to sightings like this:
Believe it or not, this is a real live puffin. We spent an incredible evening in Latrabjarg, at the famous bird cliffs. The puffins were so incredible and were more than willing to come right up to us. It was amazing! Shot by my husband on June 15, 2013.
Also, it’s sappy to admit but I missed my husband when I returned to work. Two weeks alone, mostly in a car, was wonderful for us. If possible, the bonding time may have even beat the activities. I will have more about our trip coming up, but this post is all about food.
For my first meal in the kitchen again, we were craving two things we did not have on vacation- chicken and spice! So I opted for Spicy Peanut Chicken Lettuce Wraps.
These yummy, layered wraps were sweet, spicy and quite filling! Perfect meal to get me inspired in the kitchen again. I know it looks like there is a lot to this recipe, but it only took about a 20 minutes to prep and 20 minutes to make.
What’s Inside: Spicy Peanut Chicken Lettuce Wraps
Servings: 6 • Serving Size: 1 lettuce cup • Calories Per Serving: 165
Spicy Peanut Sauce
- 1/2 tsp sesame oil
- 2/3 cup lite coconut milk
- 1/4 cup lite soy sauce
- 2 tbsp oyster sauce
- 3 tbsp rice vinegar
- 1 tbsp sriracha
- 5 tbsp PB2 powdered peanut butter
- 1 tsp fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 fresh lime
In a medium sauce pan, combine the first six ingredients over low heat. Whisk in powdered peanut butter and stir well. Add garlic, ginger and lime. Mix well and simmer for 5-10 minutes.
- 9 oz of thin chicken breast
- 1/2 tsp red curry powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp cayenne pepper (optional)
- 1 tsp fresh or dried cilantro
- 1/4 tsp chili powder
- 2 cloves garlic, minced
- 1/2 tsp fresh ginger, minced
- 1 tsp sriracha (optional)
- 1 red pepper, diced finely
- 1 small yellow onion, sliced thinly
- 1 tsp sesame oil
- 1/3 cup spicy peanut sauce
Combine all dried spices in small bowl. Toss with raw chicken, garlic and ginger. Add sriracha of desired. Allow to sit for 10-15 minutes.
Heat 1/2 tsp sesame oil in large skillet. Sauté onion and red pepper until soft. Set aside.
Heat remaining oil and cook chicken 2-3 minutes on each side. Remove from pan and slice thinly. Add back to pan with onion and pepper mix. Pour on 1/3 cup of peanut sauce. Toss well and continue to cook chicken through, about another 2-3 minutes.
- 1 1/2 cup roasted spaghetti squash
- 1/4 cup spicy peanut sauce
Please see previous recipes for roasting directions. I used previously roasted and frozen squash.
Toss squash over low heat with peanut sauce until warmed through.
- 1/2 ounce peanuts, crushed
- 1/4 cup scallion, sliced
- 1/4 cup shredded carrots
- 6 Boston lettuce leaves
Divide spaghetti squash evenly in each lettuce cup- I used about 2 tbsp in each cup.
Top with 1/4 cup chicken mix, shredded carrots, scallion, a drizzle of remaining sauce, and 1/2 tsp of crushed peanuts.