Bring it on, Santa
The trees are up!
Yes, that is "trees" plural. This is our skinny tree, with a random string of colored lights tangled at the bottom because, toddlers.
We have our festive novelty glasses, thanks to my friend Maggie.
We have also been making Christmas cookies, because sometimes I do fun things with my kids. Sometimes.
Sissy has some seriously rough morning hair. #Shegetsitfromhermama
I'm all for balance and that means enjoying some Christmas cookies myself. I mean, it's not like I'm making peanut butter blossoms year 'round (why not though...hmm...). If I am eating a few more sweets here and there I do try to aim to have a veggie and protein packed meal. It's not a "deprive yourself" thing, but again, a balance. I would much rather have a big ol' meal heaping with veggies than a teeny portion of something low nutrient.
Enter Thai chicken lettuce wraps! My kids actually totally dug these, with my six year old proclaiming "this is a chicken that I think I like!"
Okay then. Thai chicken lettuce wraps. Might become a weekly thing.
Thai Chicken Lettuce Wraps
-1 lb boneless skinless chicken breasts, cut into 2"-ish strips
-1/4 cup sesame oil
-1/4 cup lime juice (I use the bottled kind)
-1 tablespoon low sodium soy sauce
-1 teaspoon honey
-1 teaspoon fish sauce (can omit- no biggie!)
-1/4 teaspoon minced garlic
-1/4 teaspoon ground ginger
-2 tablespoons premade peanut sauce (plus more for dipping, if desired)*
-1 cup matchstick carrots
-2-3 bell peppers, seeded and cut into strips
-1/4 cup peanuts, chopped
-8-12 butter lettuce leaves (You can often find whole heads of butter or Bibb lettuce heads whole)
*I buy premade peanut sauce, but it is easy to make your own if you have the ingredients. Here is a good recipe to try.
In a bowl, whisk together oil, lime juice, soy sauce, honey, fish sauce, garlic, and ginger. Place chicken strips in a resealable bag and pour marinade over it. Refrigerate at least 30 minutes, up to 24 hours. Remove chicken from the fridge about 30 minutes before you intend to cook, just to take the chill off of it.
Heat a skillet or grill pan to medium high heat. Add a few sprays of nonstick cooking spray and pour bag of chicken + marinade in the pan. Cook for 5-7 minutes, then flip each piece. Test for doneness- internal temp needs to be at least 165 degrees. Remove from heat and pour peanut sauce over the chicken, stirring to coat.
To assemble wraps, place a piece or two of chicken in the lettuce, top with carrots, pepper strips, a sprinkle of peanuts, and sriracha if desired. I use a little peanut sauce in a dish for dipping.
My chicken is more like chunks instead of strips. Did that stop any of us from chowing down? Nnnnnnope.
Makes four servings. Per serving: 417 calories, 12 grams carbohydrates, 24 grams fat, 35 grams protein, 795 mg sodium.