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Here’s what was on tonights dinner menu. Cherry Chicken Lettuce Wraps & Coconut Rice. This recipe will serve 2 if you are making it as a main course, or 4 for an appetizer. I can’t remember where I found these recipes (I think allrecipes?) but they are super simple and easy on the eyes (ha ha ha). The meal was ready in about 45 minutes. I prefer to use "Butter Lettuce" when making wraps because they have a great natural curl to them. Also, the recipe calls for fresh cherries, which the local grocery store had but they were over $4 a lb– eekk, so I whipped out my handy dandy dried ranier cherries from Trader Joes and they worked great! Enjoy!

Cherry Chicken Lettuce Wraps

• 2 Tbsp Canola Oil
• 1 Tbsp minced fresh ginger root
• 1 1/4 lbs chicken, cooked & cut into bite-sized pieces
• 2 Tbsp Rice Vinegar
• 2 Tbsp Teryaki Sauce
• 1 Tbsp Honey
• 1 lb dark sweet cherries, pitted & halved
• 1 1/4 C shredded carrots
• 1/2 C chopped green onion
• 1/3 C toasted & sliced almonds
• 12 leaves of Lettuce

Directions:

• Heat 1 Tbsp of the oil over med-high heat. Add ginger & chicken. Sautee 7-10 minutes. Set aside
• In a large bowl wisk together: 1 Tbsp oil, vinegar, teryaki sauce & honey. Add in chicken, cherries, carrot, green onion & almonds
• Toss together & serve w/ lettuce

Coconut Rice

• 1 (14oz can) coconut milk
• 1 1/4 C Water
• 1 tsp sugar
• pinch of salt
• 1 1/2 C uncooked jasmine rice (or long grain will work)
• Sweetened coconut

Directions:

• In a saucepan, combine coconut milk, water, sugar and salt. Stir until sugar is dissolved. Stir in Rice. Bring to a boil over medium heat. Cover, reduce heat and simmer 18-20 minutes. Serve with sprinkled coconut on top.