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It's a winner! Last night, I cooked this recipe from Gywneth Paltrow's, It's All Good Cookbook and loved it. I made a few tweaks to quantities of ingredients and herbs but, overall, followed the steps. Costa even loved it, making his own mini lettuce cups. I also made a batch of white rice just in case, and Costa loved that with the chicken mixture on top too. Definitely an easy week night dinner the entire family will enjoy.
Heat a few tablespoons of oil in a large pan over medium-high heat. Add the ground chicken, a large pinch of sea salt, and some black pepper. Cook, stirring now and then, breaking up the chicken as it cooks. Cook for 10-15 minutes until the liquid has evaporated and the chicken is cooked through.
While the chicken is cooking, place another large pan over medium-high heat. Add a few tablespoons of oil, the onion, garlic, ginger, and carrots.
Cook for 10 or so minutes, stirring occassionally, until the mixture begins to soften. Season with sea salt.
While the veggies and chicken are cooking, make Lee's Hoison Sauce (or make it before hand so it is less stressful). Heat the oil, garlic, and five spice powder in a sauce pan for 30 seconds or until wonderfully fragrant. Add in the red miso paste, maple syrup, and brown rice vineger. Whisking constantly, bring the mixture to a boil and cook for 3-4 minutes. Set aside to cool.
Once the chicken and veggies are done cooking, combine them into one pan. Add 1/2 cup of Lee's Hoisin Sauce and 1/2 cup water. Stir to combine and cook for a few more minutes while the flavors all come together.
Place several lettuce leaves on each plate. I like to double up the leaves so there is less of a chance of them breaking while you are eating the lettuce cup.
Thin out the remainder of Lee's Hoisin Sauce with 1/2 cup of water (I had to heat it up again and whisk it to thin it out without being chunky). Place spoonfuls of the chicken mixture in the center of each lettuce cup. Top with a drizzle of sauce, scallions, and some fresh mint (or cilantro).
Lee's Hoison Sauce