Build-Your-Own Chicken + Basil Lettuce Cups
serve with butter lettuce, chopped toasted and salted peanuts or cashews, chili crisp or sriracha, spicy pickled daikon, more mint, basil, and/or cilantro, and my savoy cabbage slaw
CHICKEN + BASIL INGREDIENTS
Olive/avocado oil
3 green onions, sliced or 1 small yellow onion, diced
3 large cloves of garlic, finely chopped
knob of ginger, finely chopped or grated (use as much as you like)
2-3 teaspoons finely chopped fresno chili (optional)
1 pound ground chicken or turkey - I do half white meat and half dark meat (sub with 1 package of high protein tofu to make vegan)
1-2 tablespoons soy sauce
1 tablespoon coconut aminos
2 tablespoons mirin
2-3 teaspoons fish sauce (omit to make vegan)
2-3 teaspoons toasted sesame oil
Lime juice
Fresh basil - you can also add mint and cilantro, torn (use as much as you like)
MUSHROOM + GREEN BEAN INGREDIENTS
Avocado/olive oil
2 green onions, chopped
2 large cloves of garlic, finely chopped
knob of ginger, finely chopped or grated (as much as you like)
fresh chili, finely chopped (as much as you like)
1/2 pound green beans, roughly chopped (option to cut them into tiny pieces)
8 oz mushrooms such as shiitake, trumpet, and maitake, diced (option to cut them into tiny pieces)
1 tablespoon or more soy sauce
1 tablespoon coconut aminos
1 tablespoon mirin
1-2 teaspoons toasted sesame oil
Lime juice
Chopped cilantro
STICKY RICE INGREDIENTS
2 1/4 cups Japanese short-grain rice (sushi rice)
2 cups water
1/4 cup unseasoned rice vinegar
1 tablespoon sugar
1 teaspoon fine grain sea salt
METHOD
Start of by cooking the sticky rice. Place the rice in a fine mesh strainer and rinse under cold water for a couple of minutes. Place the rinsed rice in a large sauce pan and add 2 1/4 cups of water to the pan. Turn the heat to medium-high and bring to a boil. Then, lower the heat to low-medium so that the rice is simmer. Place the lid on the pot and cook for about 15 minutes or until the water is absorbed and rice is cooked. Remove pan from the heat and let the rice steam for another 5-10 minutes.
Make the sushi vinegar. While the rice is cooking, heat 1/4 cup of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon sea salt in a small saucepan. Cook over medium-high heat until the mixture reaches a summer. Whisk well. Remove from heat. You can also heat the mixture in the microwave).
Once the rice has finished cooking, transfer to a large bowl and drizzle with the sushi vinegar. Gently fold the vinegar into the rice. Taste and adjust for seasoning.
Make the green beans and mushrooms. Heat up 2 tablespoons of avocado/olive oil in a large pan. Then, add in the green onion, garlic, and ginger and cook over medium-high heat for 2-3 minutes, stirring often to prevent the garlic from burning. Add in the chili, green beans, and mushrooms and cook for another couple of minutes. Then, pour in the soy sauce, coconut aminos, mirin, and sesame oil. Toss well. Cook for another couple of minutes or until veggies have reached desired doneness. Squeeze some lime and add in some cilantro. Taste and adjust for seasoning.
Make the chicken. Heat up 2 tablespoons of avocado/olive oil in a large pan. Then, add in the green onion, garlic, and ginger and cook over medium-high heat for 2-3 minutes, stirring often to prevent the garlic from burning. Add in the chili and ground chicken (if using tofu, use your hands to crumble the tofu block into the pan). Use a spatula or wooden spoon to break the meat/or tofu into smaller pieces. Sauté for 3 minutes or until meat is almost cooked through. Add in the soy sauce, coconut aminos, mirin, fish sauce, and sesame oil. Cook for another minute on medium-high heat. Then, add in the herbs and lime juice. Taste and adjust for seasoning.
Assemble the lettuce cups. Place rice, chicken/tofu, and green beans on butter lettuce. Top with garnishes of your choice (chopped toasted and salted peanuts or cashews, chili crisp or sriracha, spicy pickled daikon, more mint, basil, and/or cilantro) and my savoy cabbage slaw and enjoy!
