Daily Archives: June 30, 2010

Citrusy Hoisin Chicken Lettuce Wraps

Hey everybody!

So, I had planned on having some sort of delicious rosemary Italian chicken breast or something for dinner – but when I was at the store – which was INSANE AND BUSY AND TERRIFYING BECAUSE IT’S CANADA DAY TOMORROW AND EVERYONE HAS LOST THEIR MINDS AND ARE PARKING IN SPOTS THAT AREN’T PARKING SPOTS BLOOD PRESSURE ANXIETY YARRRGH- they had no chicken breasts. They did, however, have chicken tenders, and it was a toss-up between tenders and ground chicken for this, and well, frankly, the tenders were cheaper.

Sometimes I get these grandiose ideas of the meals I want to have, and    that’s all well and good, but sometimes the ingredients I want just aren’t there, and sometimes you don’t have enough money to go really crazy. So what do you do? You improvise. You think on your feet!

What’s life without a little excitement?

That principle led me to tonight’s meal for 1, what I am going to officially call Citrusy Hoisin Chicken Lettuce Wraps. The names a bit clunky, I’ll admit but.. that’s what they are! I suppose I could call them Frank, but that wouldn’t be a very good description of their contents.

This has become one of my go-to healthy meals as of late, and it’s super simple to whip up, and is UBER delish! Feel free to experiment with other types of ingredients (for instance, in the vein of improvising, I can never find good bean sprouts here, so I just bought some shredded veg to take their place – it works really well – and adds that fresh crunch I do so adore.)

Here’s the recipe! Enjoy!

(I know my photos suck but what can I say, I’m new. I plan on getting a new camera very soon and learning how to use said camera.)


Citrusy Hoisin Chicken Lettuce Wraps

Ingredients: (this is what I used tonight – it changes dependent on what’s there and what’s cheaper)

  • 1 small pack chicken tenders (by this i mean the tender parts of the  fresh chicken breast – NOT nuggets!! lol)
  • 1/2 medium yellow onion, chopped
  • 5 shitake mushrooms, chopped
  • 3 (ish) green onions, sliced
  • 3 cloves garlic, chopped
  • 1 piece of ginger, thumb sized, grated
  • zest of 1 orange
  • nice big lettuce leaves
  • rice (on the side)
  • 4 tablespoons (depending on what you like) Hoisin
  • Fish Sauce, to taste
  • Sambal Oelek (Sriracha?!)(Hot pepper sauce.)
  • Directions

    First off, chop your veggies and chicken and get those all ready to go, and grate your ginger and orange zest. Got it? Excellent.

    Next, get your shit together. Good job. Yay! :)

    Brown the chicken so it’s cooked almost all the way through, and put however much hot peppery sauce you want to flavour your chicken in now. Oh yes, and don’t forget to oil your wok. I used Pam cause I’m on a diet. I don’t want to talk about it.

    Move your chicken to a plate, and throw in your onions and garlic to start cooking. Follow that with your ginger and orange zest, and follow THAT with your mushrooms and green onions. It’s starting to smell good now.

    Put in as much hoisin as you want, and put  the chicken back in to the      wok. Stir it all around and right after that, splash a bit of fish sauce in there.  I LOVE fish sauce. It smells different, but it’s really really tasty. Once that gets all nice and combined, put in just a bit of water to make it a bit more saucy. Now bring this up to bubbling, turn down the heat, and let it cook for a few minutes while you wash your lettuce.

    Did you make rice? I hope you know how to make rice. If you don’t, just send me a message!

    Plate it all up and voila! Prepare to have very messy hands and a nice full belly! Enjoy :)


    xoxoxox Alley :)



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    SUPER EPIC RAINBOW CAKE!!!! Oh, hai. :)

    I was trying to think of what might make a good first post, and I figured, hell, it may have happened half a year ago, (OH GOD I’M ALMOST 29 EEEK) but the rainbow cake is sort of the unofficial mascot of this blog .It sort of embodies in sugar, egg, butter, cream and flour, the lengths to which I will go to have THE BEST BIRTHDAY EVER! So, to all of you, I say, HAPPY BIRTHDAY! :) On to the cake!

    I MADE THIS. Seriously. On November 15 2009, until 1 am, i made this beautiful delicious monstrosity. IT WAS AWESOME for my birthday the next day, the 16th, – and  was really very delicious, besides being obviously beautiful. Style as well as substance? I like.

    I found the recipe for this and used it directly from the blog ‘ Gotta Little Space to fill– so to make it yourself, please follow these wonderfully put together instructions! I somehow managed to make buttercream icing on the first try, for my first time EVER, using this recipe – so I think that you should follow them to the letter as well! I insist. :) The ONLY things that I changed in this recipe were that for the cake, I used half almond extract and half vanilla extract, and it was SUPER tasty (I ran out of vanilla extract). I saved the one vanilla pod I had for the icing, so in effect it’s actually a vanilla BEAN icing, and I absolutely loved the little speckles from the bean. :)

    I topped the whole thing off with random silver decoration balls from lord-knows-when, and besides the fact that they were a bit dangerous for the teeth, they looked really pretty.

    If you have some free hours and a SUPER epic birthday coming up, I implore you, make this cake! You won’t regret it. It’s sort of like a baking marathon – a rite of passage, if you will. And the colour of the Wilton food colouring gels is worth every penny! You’ve never before eaten food of such an unholy shade of blue! DO IT! :)

    Again, that’s Gotta Little Space to fill.

    Now, excuse me while I blow out these candles. OOooo!! It would appear I have a boyfriend. :) Go candles!


    Alley :)

    photo credits: Billie Woods


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