Chicken Lettuce Wraps with Rice Noodles

Every mama, daddy and/or working person should have this recipe up their sleeve. You can make it ahead and just reheat the meat in the microwave and serve in lettuce cups whenever you need dinner asap.

I add hoisin at the end for a little sweetness but you could add some sriracha for more spice or both. Of course you could leave out the noodles but I just love them in this. They add some body and depth and a toothsomeness. To put it bluntly, I'd have a hard time calling these wraps 'dinner' without them.

To make this gluten free just be sure to use gluten free soy sauce, noodles and check the other condiments involved for gluten.

Chicken Lettuce Wraps with Rice Noodles

Ingredients:
2 teaspoons grape seed or vegetable oil or olive oil
1 red bell pepper, cut into thin 1/2 inch strips
1 pound ground chicken thighs
2 large portabello mushrooms, diced
1/2 teaspoon grated fresh ginger
couple dashes garlic powder
1/3 cup green onions, chopped plus extra for garnish
1 tablespoon Mirin (sweet rice wine)
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
6 oz rice noodles, boiled and drained (or rice if desired)
2 tablespoons chopped raw cashews
1 head Bibb lettuce, or whatever kind of lettuce you like to use as wraps (leaves cleaned and separated)
2 tablespoons Hoisin, optional and/or some dashes Sriracha or red pepper flakes, optional
Chopped cilantro, for garnish

How To:
Add the oil to a large nonstick pan and heat over medium heat. Add the bell pepper and sauté for 1 minute. Add the ground chicken, breaking up gently with a wooden spoon. Season with a couple of pinches salt. Cook for 2 minutes, then add in the mushrooms, ginger, garlic powder and green onions. Cook until chicken is cooked through - about 8-10 minutes.

In a separate small bowl, mix together the Mirin, soy sauce, and vinegar. Once the chicken is cooked through, add in the Mirin mixture and bring to a boil, stirring for 1 minute. Turn off the heat and remove the pan from the hot burner. Gently stir in the rice noodles and 2 tablespoons hoisin and/or sriracha if using (or red pepper flakes) then the cashews.

Serve in lettuce leaves and garnish with additional green onion and/or cilantro.