I’ve been getting a little burnt out on chicken breasts, so I decided to come up with a recipe that used some nutrient-rich dark meat. The dark meat found in poultry is a far healthier than we think it is. It has several nutrients and minerals that are known to aid in anti-inflammation, blood pressure regulation, the production of bile acid (which breaks down fat) and other important functions. Sounds good to me!
When I think of dark chicken meat, the first thing that comes to mind is Chinese food. We used to get Chinese takeout about once a week and we thought we were doing ourselves a huge favor by always requesting all white meat. Forget the fact that the chicken was still fried and smothered in sauces and oils whose origins are highly questionable. It tasted good!
It can be a bit daunting to make Chinese food “clean” without stripping it of all those yummy Chinese flavors, but I think I did pretty darn good job on this one! The kids even loved this dish despite the presence of a ton of veggies. I will happily make this again and again.
- 2 lbs. Boneless, Skinless Chicken Thighs
- 8 oz can Water Chestnuts
- 1/2 cup Carrots
- 1/2 cup Zucchini
- 4 Garlic Cloves
- 1 Yellow Onion
- 8 oz Shitaki Mushrooms
- 1 T Fresh Ginger
- 4 Scallions
- 1 Head Iceburg Lettuce
- 4 T Reduced Sodium Soy Sauce, divided
- 4 T Reduced Sodium Tamari, divided
- 1/2 cup Hoisen, divided
- 1/4 cup Dry Sherry
- 2 t Sesame Oil
- 4 t Sriracha, divided
- 2 T Honey
- In a medium sized bowl, mix together 2 T soy, 2 T Tamari, 1/4 cup hoisen, 2 t Sriracha, 1 T freshly grated ginger, sherry and sesame oil. Mince the chicken or grind in a food processor, then add it to the sauce mixture to marinate for about 15 minutes.
- Meanwhile, mince the zucchini, carrots, onions, garlic, water chestnuts and mushrooms. Be sure to discard the stems of the mushrooms or save them for a broth if you like. Heat a wok or vary large skillet to high. When very hot, add the contents of the sauce and chicken and cook until mostly done. Pour the chicken and sauce into a bowl and set aside. Let the wok return to high heat, then stir fry the vegetable mixture until crisp tender about 5 minutes. Add the chicken and sauce back into the pot to finish cooking.
- Separate and wash the lettuce leaves. Mix the remaining soy, Tamari, honey, sriracha in a small bowl to use for drizzling over the wraps. Cut the scallions on a bias and use as garnish.
- If you don't like Iceburg Lettuce, Butter Lettuce or Napa Cabbage works well too.