You know those recipes that run through families like wildfire? Maybe it’s an aunt’s recipe for peach cobbler or your grandma’s lasagna, but whatever it is it’s the type of recipe that anyone can make that will always turn out delicious. This recipe is one of those. My sister sent it out in our family group chat one Sunday night saying that she was making it for her meals for the week. Next my parents tried it and wouldn’t stop raving about it (I think they told me to make it 3-4 times before I even got my first CSA which inspired this post), so finally I decided I had to try it. And man was I glad I did.
This recipe is fairly ‘prep’ intensive in the amount of slicing and chopping that you have to do, but once you start cooking this recipe is cooked within 15-20 minutes. It’s perfect for nights when you don’t really want to cook, and if you slice everything ahead of time you could have yourself a dinner that’s ready to go in no time at all. Plus it’s something that you can feel good about eating. It’s packed with veggies, it uses organic chicken (I find organic and free range chicken just tastes better), and it’s grain/dairy free making it a perfect recipe to make for a group!
I definitely recommend cutting everything before you start cooking, otherwise you’ll be rushing to catch up because this dish cooks so quickly. It’s a great meal to make on a Sunday and use the left overs for lunch throughout the week (if your other half doesn’t eat it all first that is).
Here’s what you’ll need:
(Makes 6-8 Servings)
1 pound organic ground chicken
1 teaspoon olive oil
2 teaspoons sesame oil
2 tablespoons tamari soy sauce
1 teaspoon fish sauce
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ginger, minced
2 cups napa cabbage, thinly sliced
2 cups bok choy, thinly sliced
4 ounces shiitaki mushrooms, sliced
1 jalapeno, sliced (optional)
3/4 cup carrot, shredded
1/4 cup Mirin rice wine
1 tbsp sambal oelek (optional)
1 scallion, sliced (optional)
Pour olive oil and one teaspoon of sesame oil in a large, heavy bottomed sauce pan over medium-high heat. When the oil begins to shimmer add the chicken, stirring occasionally. When the chicken is partially cooked add 1 tablespoon of the soy sauce and continue to cook.
Once the chicken has broken up into smaller cooked chunks add in the onion, garlic, and ginger. Continue to cook for another 2-3 minutes over medium-high heat, stirring frequently until the onions are soft and translucent.
Add cabbage, bok choy, mushrooms, jalapenos, and carrots into the pot. Stir to combine. Once the items in the pot have begun to cook add remaining soy sauce, sesame oil, fish sauce, and sambal oelek.
Continue to cook until the cabbage has wilted and the mushrooms have softened.
Serve on a bed of lettuce or inside lettuce cups.
Pour olive oil and one teaspoon of sesame oil in a large, heavy bottomed sauce pan over medium-high heat. When the oil begins to shimmer add the chicken, stirring occasionally. When the chicken is partially cooked add 1 tablespoon of the soy sauce and continue to cook.
Once the chicken has broken up into smaller cooked chunks add in the onion, garlic, and ginger. Continue to cook for another 2-3 minutes over medium-high heat, stirring frequently until the onions are soft and translucent. Add cabbage, bok choy, mushrooms, jalapenos, and carrots into the pot. Stir to combine. Once the items in the pot have begun to cook add remaining soy sauce, sesame oil, fish sauce, and sambal oelek. Continue to cook until the cabbage has wilted and the mushrooms have softened.
Serve on a bed of lettuce or inside lettuce cups.