O.M.G.
Sometimes you have a craving for something and you have to have it NOW.
Sometimes you get lucky enough to have 80% of the ingredients on hand. Enough to make it "close enough."
This is a recipe about one of those times.
I was craving some Chicken lettuce wraps, or maybe just trying to figure out what to do with the head of lettuce in my fridge that didn't involve a salad. I didn't have the veggies (carrots or water chestnuts) that normally go in this recipe, Hell, I didn't even have a recipe. But I threw some shit together and the result was amazing enough to share. That's a Win! It's also a win because I think, after 30 years, my dad is now convinced I can do something other than Boil-in-a-Bag meals. It's a joke we share, and one I am always striving to prove him wrong on.
Anyway.
What you'll need:
Chicken. I used tenderloins, but you could use breasts as well. Whatever is on hand
Teriyaki sauce. Enough to marinade chicken.
Lettuce. Peel off as many leaves as you need
Peanut butter 1/2C. I used creamy, but crunchy works too
Garlic. Fresh or dried or minced. I used dried roasted garlic. It's my favorite
Crushed red pepper. Enough to season chicken and for Peanut sauce. As much as you can handle, in my opinion.
Soy sauce. 1 tbsp for peanut sauce
Sugar. 1 tsp
Water
I marinated the chicken for 2 hours in Teryaki, Garlic and Red Pepper.
After two hours I put them on a cooling rack on a baking sheet.
I'm a little disappointed that this is the first time I thought to do this. The baking rack as a kind of grill in the oven. I'm surprised I've never been told of this technique, or seen it on Pinterest. I am now claiming that it is my own unique idea and sharing... and taking Full Credit for inventing it. You are Welcome.
I poured the extra marinade over the top and baked 10 tenderloins at 350 for 20 minutes.
While that was going on, I put the peanut butter and soy sauce in a small sauce pan on LOW. It's very important not to burn these as it ruins the flavor. Trust Me.
As it slowly melts, add a tsp of garlic, the sugar and more crushed red pepper (as much as you can handle) and mix it well together. The soy sauce and Peanut butter seem to separate, but it will be okay. Add water to desired thickness. I used about 3/4 cup. Continue stirring until it's creamy and remove from heat.
Pour a glass of wine and wait for chicken to finish
After 20 minutes, take chicken from oven and let cool for 10-15 minutes or until it's time to pour another glass of wine.
Cut chicken into small pieces, add a little of the peanut sauce and mix well.
Serve with a side of peanut sauce and fresh lettuce leaves and ENJOY
I sure did.
Sometimes you have a craving for something and you have to have it NOW.
Sometimes you get lucky enough to have 80% of the ingredients on hand. Enough to make it "close enough."
This is a recipe about one of those times.
I was craving some Chicken lettuce wraps, or maybe just trying to figure out what to do with the head of lettuce in my fridge that didn't involve a salad. I didn't have the veggies (carrots or water chestnuts) that normally go in this recipe, Hell, I didn't even have a recipe. But I threw some shit together and the result was amazing enough to share. That's a Win! It's also a win because I think, after 30 years, my dad is now convinced I can do something other than Boil-in-a-Bag meals. It's a joke we share, and one I am always striving to prove him wrong on.
Anyway.
What you'll need:
Chicken. I used tenderloins, but you could use breasts as well. Whatever is on hand
Teriyaki sauce. Enough to marinade chicken.
Lettuce. Peel off as many leaves as you need
Peanut butter 1/2C. I used creamy, but crunchy works too
Garlic. Fresh or dried or minced. I used dried roasted garlic. It's my favorite
Crushed red pepper. Enough to season chicken and for Peanut sauce. As much as you can handle, in my opinion.
Soy sauce. 1 tbsp for peanut sauce
Sugar. 1 tsp
Water
I marinated the chicken for 2 hours in Teryaki, Garlic and Red Pepper.
After two hours I put them on a cooling rack on a baking sheet.
I'm a little disappointed that this is the first time I thought to do this. The baking rack as a kind of grill in the oven. I'm surprised I've never been told of this technique, or seen it on Pinterest. I am now claiming that it is my own unique idea and sharing... and taking Full Credit for inventing it. You are Welcome.
I poured the extra marinade over the top and baked 10 tenderloins at 350 for 20 minutes.
While that was going on, I put the peanut butter and soy sauce in a small sauce pan on LOW. It's very important not to burn these as it ruins the flavor. Trust Me.
As it slowly melts, add a tsp of garlic, the sugar and more crushed red pepper (as much as you can handle) and mix it well together. The soy sauce and Peanut butter seem to separate, but it will be okay. Add water to desired thickness. I used about 3/4 cup. Continue stirring until it's creamy and remove from heat.
Pour a glass of wine and wait for chicken to finish
After 20 minutes, take chicken from oven and let cool for 10-15 minutes or until it's time to pour another glass of wine.
Cut chicken into small pieces, add a little of the peanut sauce and mix well.
Serve with a side of peanut sauce and fresh lettuce leaves and ENJOY
I sure did.
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