When I first started this blog I told you a tidbit (which I’m sure you remember) about cilantro and my new food processor changing my world. I would officially like to add sesame oil to that list of life changing kitchen goodies. It’s amazing and makes everything so tasty! Lately I’ve been jumping at every opportunity to use it in new dishes. The payout is always good and every once in a while I get to use it alongside cilantro, and that really makes my day. Here are 2 recipes that I made, devoured and loved, but took pictures of first to share with you.
The original recipe for these lettuce wraps come from IowaGirlEats and she was apparently channeling P.F. Chang’s versions of this tasty dish. I’ve only had the pleasure of P.F. Chang’s once and I don’t particularly remember what their leafy cups tasted like, but, if they were anything like this they are wonderful!
1 lb ground chicken breast
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced (I love garlic so I double this)
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil (<3)
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry (I use iceberg)
- Add chicken, onion, salt and pepper to a large skillet on high heat. Cook until chicken is almost done, stirring frequently to break into small pieces. Add minced garlic and ginger and cook until chicken is no longer pink.
- While the chicken cooks (and your kitchen begins to smell oh so yummy) mix the beloved sesame oil, soy sauce, peanut butter, honey, rice vinegar and chili sauce in a microwave safe bowl. Microwave for 20 seconds and stir until smooth.
- Once chicken is fully cooked add in sauce and stir to spread evenly.
- Add green onion and water chestnuts into the skillet and cook for 1-2 minutes or until the onions are soft and the water chestnuts are heated through.
- Scoop contents into a bowl and place firmly in the center of the table, next to washed, dried, cold lettuce cups.
These are seriously amazing. It takes a little bit of time to chop everything up but it is worth it. If you are having a small dinenr party or a date night i would reccommend making these. They are a serve yourself, social dish and your guests will be very impressed.
Asian Chicken Meatballs with Lime Sesame Dipping Sauce
Recipe originally found on TheGirlWhoAteEverything… sound perfect for me, right?
Serves 4; 12 Meatballs
1/4 cup Panko crumbs
1-1/4 lbs (20 ounces) ground chicken
1 tablespoon ginger, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil 🙂
- Preheat the oven to 500°
- Mix ground chicken, panko crumbs, egg, salt, scallions, ginger, cilantro, 1 Tbsp soy sauce and 2 Tbsp sesame oil… best method, hands. Get on in there, it’s messy but fun.
- Since you’ve already used your hands to mix, use them again to form 12 meatballs, about 1/4 cup each. Place the formed meatballs on a greased (cooking spray) baking sheet.
- Bake about 15 min or until meatballs are cooked through.
- Mix together lime juice, water, soy sauce, and 1 Tbsp sesame oil. Give the mixture a good whisk and then add scallions.