This past weekend we finally went to see Wonder Woman, where I learned that I am the kind of woman who refuses to spend $0.99 on a phone app, but will spend $30 on movie theater popcorn and soda.
The movie was amazing. It was so well cast and well written and entertaining that I left the theater with a rush of adrenaline and feeling similar to the way that I assume a teenage boy would feel after watching his first Batman movie.
I had the chance to test out this new rush later that night when Tyler went to pick up fast food Chinese for us down the street. After returning over an hour later, he was frustrated from several mishaps – the restaurant had been overcrowded so the wait itself took forever, the cashier charged us the wrong amount, and after receiving our food, Tyler realized that we had been given an incorrect order and had to go back in to correct it.
Not normally the argumentative type, I suddenly became the defender of our Chinese takeout and called up that local Panda Express and engaged in an angry, breathless monologue that included phrases like, “We must right this wrong,” as well as, “…and I am hungry and nearly 8 months pregnant!”
“I demand justice!” I said at one point.
“…hello?” I asked.
- 1 tbsp. olive oil
- ½ yellow onion, diced
- 2 cremini mushrooms, minced
- 3 cloves garlic, minced
- 1 lb. ground chicken
- pinch ground black pepper
- ¼ c. hoisin sauce
- 2 tbsp. soy sauce
- 1 tbsp. oyster sauce
- ½ tsp. sesame oil
- 1 tsp. freshly grated ginger
- 2 tsp. sriracha or sambal oelek (optional)
- ¼ c. diced water chestnuts
- 2 green onions, thinly sliced
- 1 head butter lettuce
- In a large skillet set over medium heat, add olive oil. When the oil is hot, add onion and cook for 3 minutes, then add mushrooms and continue cooking for 3 more minutes. Add garlic and cook just until fragrant.
- Add ground chicken and cook until browned, using a wooden spoon or thick spatula, crumble the chicken as it cooks; drain any excess fat.
- Season with pepper, hoisin, soy sauce, oyster sauce, sesame oil, ginger and Sriracha/sambal oelek. Stir until combined, then add the chestnuts and green onions. Cook for 3-4 minutes then remove from the heat.
- Spoon 3-4 tablespoons of the mixture into the center of a lettuce leaf, serve with carrots, crispy rice noodles or chopped toasted nuts.