1 lb ground turkey
2 tbsp peanut oil
1/2 c water chestnuts, chopped finely
1/4 c carrots, finely choppes
1/4 c celery, chopped finely
1/4 c shiitake mushroom, sliced
1/2 c scallions, chopped finely
1 medium onion, chopped finely
1 tbsp oyster sauce
2 tbsp hoisin suace
2 tbsp soy sauce (I used Kikkoman)
1 tsp white pepper
2 tbsp chicken broth
2 tbsp sake/shaoxing and any cooking wine.
a head of boston or iceberg lettuce.
fried rice vermicelli or crispy wanton chips
Place a pan with oil on high heat. Sauté onions and half the
scallions, for 1 minute. Add celery and carrots, saute for 3 minutes. Add ground turkey and water chestnuts, mixing constantly for 5 minutes. Add the seasoning, oyster sauce,
hoisin sauce, soy sauce and white pepper and mix until completely incorporated. Add the broth and cooking wine. Cook for 5 mins more.
Separate leaves of the lettuce and wash thoroughly. Pat dry or use a salad spinner if available. Lay the lettuce cups down, add the wanton crisps or fried vermicelli first, then the turkey. Top with scallions, and drizzle with Sriracha if you want a little kick.
2 lbs Chicken breast, cut and pounded into flat cutlets
1 c of Skim milk
1/2 tsp of Smoked paprika
1/2 tsp of Garlic powder
1/2 tsp of onion powder
1/2 tsp of Italian blend seasoning
1/2 tsp of Flavor God Everything
1 1/2 c of ground flavored croutons or seasoned bread crumbs (I used caesar flavored croutons)
1/2 c of Parmesan cheese, ground
1 tsp dried parsley
Chicken, the spices and the milk. For the kids, you can use buttermilk or whole milk.
Marinate for at least 2 hours. But the longer the better.
Dredge in croutons and parmesan cheese mix. I used left hand for the wet ingredients and right hand for the dry. Press the breading and shake of excess .
In a container, mix the chicken, the spices and milk. Let it soak for at least 2 hours. The longer the better. I soaked mine overnight. Preheat the oven to 450 deg. Mix the ground croutons, parmesan cheese and dried parsley together. Take a piece of chicken and dredge it in the breading mixture. Shake of excess breading. And line it on a baking tray or oven proof dish. (I sprayed the tray with oil, to prevent from sticking. I found it better without the aluminum sheet.) Place it in the oven, and bake it 15 mins.
This will be perfect served with frisee salad with simple lemon juice and olive oil dressing seasoned with salt and pepper, topped with shaved parmesan cheese. Enjoy!
My kids loved it! They ate it with rice dipped in banana ketchup. 😀