White Chicken Chili Recipe

 this creamy white chicken chili recipe is the perfect cozy soup to welcome fall! made in the slow cooker all day and ready to eat in 10 minutes when you get home! | themillennialmenu.com

Confession: I’ve been eating this White Chicken Chili recipe pretty consistently for over a year, but it’s just getting on the blog now because it’s SO good I’ve eaten it all before I could take a good picture. I changed up my strategy and ate a bowl first, this time, and then started photographing. You can thank me later, once you’ve made your own bowl of this creamy, zesty soup.

It’s really starting to get into fall weather here in Boston and I just made a big pot of this chili to enjoy with some cornbread last week. I ate leftovers for days and definitely wasn’t mad about it. I throw everything in my Instant Pot in the morning and set it to cook while I’m at work, and come home to only 10 more minutes of prep before dinner is ready. Nothing beats a huge pot of chili being a few minutes away from ready when you come home from a long day. I use the slow cooker function on my Instant Pot, you can use a regular slow cooker, or I’m sure cook for longer on the traditional stovetop (try it and tell me how it goes!).

Did I mention this recipe can be done in THREE simple steps? 1. Throw everything in your slow cooker (or Instant Pot, using the slow cooker function) and cook 2. Add creaminess 3. Top with delicious toppings….and then, EAT! Other than dicing an onion, this soup really couldn’t be easier than throwing things into a bubbling pot of goodness. There is nothing I love more than a little bit of cream cheese in something (see: Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom) to get that tangy, creamy flavor just right. Top off the chili with literally anything you want - avocado, cheese (duh), or some jalapenos if you like spice (not me!)



White Chicken Chili

Makes 4 servings
Other recipes with these ingredients: Cream cheese: Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom // Cilantro: Grilled Mexican Street Corn Soup or Crispy Chicken Lettuce Wraps with Peanut Sauce
Prep time: 10 minutes before + 10 minutes after
Cook time: 5 hours using slow cooker function
Total Time: 20 minutes active prep, 5 hours 20 minutes total

Ingredients

  • 1 lb boneless skinless chicken breasts, sliced in half height-wise

  • 1 medium yellow onion, diced

  • 3 garlic cloves, minced

  • 3 cups chicken broth

  • 1 15-oz. can of whole kernel corn, drained

  • 1 15-oz. can of Great Northern Beans, drained

  • 2 tsp salt

  • 1/2 tsp black pepper

  • 1 tbsp cumin

  • 1 tsp oregano

  • 2 tsp chili powder

  • 1/2 cup cream cheese, about 1/2 block, diced

  • 1 cup milk, half & half, or cream - This is flexible, I just pick based on what other meal’s I’m making that week!

  • Toppings: cilantro, sliced avocado, dollop of sour cream, shredded Mexican cheese, sliced jalapenos




Dietary Substitutions:
Gluten Free Friendly
Not dairy-free, vegan, or vegetarian friendly

Directions

PUT IT ALL IN THE SLOW COOKER/INSTANT POT

1. Add 1 lb chicken breasts, 1 diced medium yellow onion, 3 cloves minced garlic, 3 cups chicken broth, can of drained corn, can of drained Great Northern Beans, 2 tsp salt, 1/2 tsp black pepper, 1 tbsp cumin, 1 tsp oregano, and 2 tsp chili powder to your slow cooker or Instant Pot. Cook 5 hours on Slow Cooker setting on *low* heat.

MAKE IT CREAMY!

2. Once your chicken is fully cooked, after about 5 hours on low, shred the chicken breasts in the pot using two forks and add 1/2 cup diced cubes of cream cheese and 1 cup milk, half & half, or cream to the slow cooker. Whisk to incorporate, continuing to cook on low for about 10 more minutes. Taste and add more spices and/or salt & pepper to taste.
3. Once the chili has become creamy and thickened, add toppings: cilantro, sliced avocado, dollop of sour cream, shredded Mexican cheese, and/or sliced jalapenos and enjoy!

Yum.


Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container.

LUNCH TOMORROW - As I’ve said, this is a great recipe to make a big batch of in your slow cooker and have leftovers on hand - especially for a cozy lunch at work on a cold fall day! Make sure your containers are leak-proof.

EXTRA INGREDIENTS - Use up the rest of your cream cheese in my favorite Instant Pot Mashed Potatoes or Tortellini Soup with Spinach and Mushroom. Have a cilantro-themed week with a few of my favorite cilantro recipes: Grilled Mexican Street Corn Soup, Crispy Chicken Lettuce Wraps with Peanut Sauce, or my Coconut Lime Shrimp.



This recipe was inspired by and adapted from The Chunky Chef’s Creamy Crockpot White Chicken Chili.

Quinoa Fried Rice Recipe

 Crispy Chicken Quinoa Fried Rice has got your takeout cravings covered, but healthier! | themillennialmenu.com

If I’m going to take a few unplanned months away from sharing recipes, I better have a great one to kick off coming back to blogging, and this recipe for Quinoa Fried Rice is it. Who doesn’t love fried rice? It’s salty and buttery all at once, and always satisfies that takeout craving. Sometimes, though, I want to eat healthier (well, slightly healthier) or have a more filling meal, and substituting quinoa for the rice in this recipe gets the job done.

In terms of making this recipe more filling for work lunches, I always add crispy fried chicken, tossed in a bit of extra sesame oil at the end of cooking, to get me through an afternoon of teaching. You can easily do this as vegetarian dish without the chicken, add an extra scrambled egg or two, or add tofu. Or, simply enjoy as is.

One other thing I love about this meal is that it’s a great recipe to make during the same week you try out my Crispy Chicken Lettuce Wraps with Peanut Sauce, since you’ve already got over half of what you need to make those once you’ve grocery shopped for this recipe! The flavors are definitely distinctly different, still, so it’s a great way to save money on groceries and using up your ingredients while still varying up what you eat.

Quinoa seems to really multiply and I always end up with a mountain of it - which is exactly what you want when you’re adding awesome flavors like sautéed onions, sesame oil, soy sauce, fresh chopped scallions, and more. This is a great recipe to cook for a crowd and has a relatively inexpensive base in the quinoa. Cheap, tasty, health(ier)…add this to your calendar for dinner next week!



Quinoa Fried Rice

Makes 4-6 servings
Other recipes with these ingredients: Soy sauce: Beef & Broccoli // Chicken, carrots, soy sauce, and quinoa: Crispy Chicken Lettuce Wraps with Peanut Sauce
Prep time: 15 minutes
Cook time: Instant Pot: High, 1 minutes NPR 5 minutes plus 15 minutes "frying" the quinoa // Stove top: 30 minutes
Total Time: Depending on cooking method, 30-45 minutes

Ingredients

  • 1 cup dry quinoa

  • 4 tbsp. butter

  • 2 eggs

  • 2 medium carrots, peeled and diced

  • 1 small onion, diced

  • 1/2 cup frozen peas

  • 4 cloves garlic, minced

  • salt & pepper, to taste

  • 2 scallions, chopped

  • 4 Tbsp. soy sauce

  • 4 Tbsp. toasted sesame oil + 2 more if making crispy chicken strips

  • Optional: 2 chicken breast, sliced into thin strips with 2-3 tablespoons olive oil




Dietary Substitutions:
Vegetarian Friendly: Leave out chicken or add tofu.
Dairy-free Friendly
Gluten Free As long as you confirm all of your ingredients are gluten free, this recipe is gluten-free friendly. Double check your soy sauce.
Vegan: Use additional oil as needed rather than butter, and leave out the eggs.

Directions

MAKE THE QUINOA & CHICKEN
1. To make the quinoa:

On the stovetop: turn one burner on high. Add 2 cups of water to the sauce pan. Add in 1 cup dry quinoa. Once the quinoa comes to a boil, turn down the heat, cover, and let the quinoa sit for 15 minutes. Read more about how to cook quinoa 

In the Instant Pot: Add 1 cup dry quinoa and 2 cups water to the Instant Pot and cook on high pressure for 1 minute. Yep, 1 minute. NPR for 10 minutes, then QPR. Read about why you need an Instant Pot in general here. While that's happening...


2. Slice your 2 chicken breasts into thin strips. Add 3 tablespoons olive oil to a pan over medium-high heat. Once the pan is hot, add the sliced chicken breast and let cook until browned. Use a spatula to ensure all sides are browned. Cooking should take 5-10 minutes.
3. When the chicken is almost done, add 2 tablespoons sesame oil to the pan and stir to coat to add extra flavor to the strips.

PREP THE MIX-INs
4.
Dice 1 medium onion, 2 medium carrots, and 4 cloves minced garlic and add them to a large frying pan with olive oil over medium heat.
5. Sautè the veggies until they begin to soften, about 5 minutes.
6. Add 4 tablespoons of butter and stir (yes, I said 4. Don’t ask, just do it)
7. Add some water (less than 1/4 cup) to a microwave-safe bowl, add the 1/2 cup frozen peas and microwave on 30 seconds to soften them. Then, add the peas to the frying pan.

FRY IT!
6. Once the quinoa is ready, add the cooked quinoa to the pan with all the veggies and stir.
7. Add 4 tablespoons soy sauce and 4 tablespoons sesame oil to the pan and stir. These amounts are flexible and dependent on personal preferences! Add more or less if you like.
8. Add your cooked chicken strips to the pan. Continue to stir, adding more butter, sesame oil, or soy sauce as desired.
9. Meanwhile, quickly scramble two eggs in separate pan. I’ve found scrambling it all together makes the quinoa weird and congealed. Definitely scramble your eggs separately. Add these to the quinoa pan and mix to incorporate.
9. Add salt & pepper and chopped scallions to taste.

Yum.

quinoa-fried-rice-close-up

Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container.

LUNCH TOMORROW - I’ve done this for meal prep for lunches for the week and it lasts very well! Be sure to eat within 5 days if you do add chicken.

EXTRA INGREDIENTS - If you have extra carrots, chicken, soy sauce, and quinoa, you’re halfway to my Crispy Chicken Lettuce Wraps with Peanut Sauce! Work on that bottle of soy sauce with my Beef & Broccoli recipe. Use up the rest of that bag of frozen peas in my favorite comfort meal: Chicken Pot Pie.


Chicken Pot Pie Recipe

 This beautiful, fresh chicken pot pie is a simple recipe that is freezer-friendly and great for lunches at work! | themillennialmenu.com

I've been on a puff pastry kick since posting my 3-Ingredient Baked Brie last week, indulging in this comforting Chicken Pot Pie recipe. Chicken Pot Pie is my ultimate comfort food, right after Kraft Mac & Cheese (I know, I know...every foodie has their vice.) I had chicken pot pie all week for lunch this past week with a nice salad and felt so satisfied. I've definitely found a new Sunday meal prep lunch to add into my work lunch rotation. This recipe just tastes like comfort food should taste, with the buttery, flaky puff-pastry crust, the creamy, veggie-stuffed filling, and the hint of thyme. 

Chicken pot pie sounds like an impressive dish to me, but it's actually much easier than I would have thought to make. Part of the secret comes from the puff-pastry crust, which is buttery and delicious and definitely not the 3-hour chore that making your own crust from scratch would be. Once you do the prep of simmering all of the veggies and chicken together to make your filling, it's really a set it and forget it dish once it's in the oven. About 30 minutes later, you're opening the oven door to a beautiful, golden-brown crust and bubbling chicken and veggie goodness.

Another huge perk of this recipe is it's freezer-friendly. Last week, I made a double batch and froze a few portions for my shortened work week this week (hello, vacation!) and have been enjoying chicken pot pie again this week for lunch. Personally, I followed the recipe below through the end and then froze the fully cooked pot pie so when it defrosted, it was ready to take with me for lunch. You could also stop after step 12 and wait to finish of baking your pot pie until you defrost it later. In this case, add at least 20 minutes for cooking time. Either way, I highly recommend you make a double batch, because this recipe is going to leave you wanting more.



Chicken Pot Pie

Makes ~5 lunch servings
Other recipes with these ingredients: Puff pastry: 3-ingredient baked brie or mini apple pies //  Frozen peas: Quinoa Fried Rice
Prep time: 20 minutes
Cook time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1 sheet of frozen puff pastry (see Grocery Guide for more info)
  • 1-2 chicken breasts (depending on how much meat you want in your pot pie/how deep you want your pie filling to be)
  • 1 small yellow onion, diced
  • 1 medium-sized Russet potato, diced
  • 2-3 carrots, peeled & diced
  • 5 tablespoons flour
  • 1-2 cups chicken broth, depending on how soupy you want your filling to be
  • 1/4 cup milk
  • 3-4 sprigs fresh thyme
  • 1 cup frozen peas
  • Salt & pepper, to taste
  • 3-4 tablespoons oil (canola, vegetable, or olive all work well)
  • 1 tablespoon butter, melted (Optional)




Dietary Substitutions:
Not gluten-free friendly
Dairy-free: Substitute dairy-free milk or omit the milk.
Vegetarian Friendly: Leave out the chicken for a hearty vegetable pot pie. You can also try substituting firm tofu in for the chicken, added at the same time of the cooking process.
Vegan-Friendly Follow dairy-free and vegetarian recommendations, plus leave off the butter or use a vegan margarine to brush over the top of the pie.

Directions

DEFROST THE PHYLLO DOUGH & PREP THE BRIE
1. Take out one sheet of puff pastry and defrost for approximately 15 minutes on the counter.
2. Preheat the oven to 350°F and turn a sauté pan on medium heat.
3. Add 3-4 tablespoons oil to the pan.
4. Dice 1 small yellow onion, 1 medium red potato, 2-3 peeled carrots, and cut 1-2 chicken breasts into bite sized-pieces.
5. Add the vegetables to the pan and sauté for 3-4 minutes until the onion becomes translucent. 
6. Add the chicken to the pan and sauté for 4-5 minutes, until the chicken becomes opaque. 
7. Add 5 tablespoons flour to the pan and stir to coat the chicken and onions, cooking for 2-3 minutes more.
8. Add 1-2 cups chicken broth and 1/4 cup milk to the pan and stir, cooking 2-3 minutes.
9. Add 1 cup frozen peas and leaves of 2-3 sprigs fresh thyme.
10. Add salt & pepper, to taste.
11. Simmer all of the ingredients for 5 minutes.
12. Transfer to a baking dish. A rectangular dish works best because the puff pastry sheets are rectangular and will cover your pie better. Layer the puff pastry sheet on top of the filling and brush with butter, if desired, to help the pie get a golden-brown look. Poke the middle of the pastry twice with a fork to let steam escape.
13. Bake for 25-35 minutes at 350°F. You'll know when the pie is done when the filling is bubbling, the crust has fluffed up and expanded and is a golden brown color.

Yum.

 This beautiful, fresh chicken pot pie is a simple recipe that is freezer-friendly and great for lunches at work! | themillennialmenu.com

Storing & Extra Ingredients

STORING - Store in the fridge for 3-4 days per FDA recommendations (confession: I eat this for a whole week so it's more like 6 and I have yet to die.) You can also freeze either wrapped in plastic wrap or in a ziplock bag with the air squeezed out.

LUNCH TOMORROW - This is my new favorite weekday lunch and/or freezer meal. I'll make a batch on Sunday and enjoy it every day for lunch throughout the week. You can also freeze portions (or an entire pie) and reheat later either in the oven (either already defrosted or still frozen) or in the microwave (already defrosted). 

EXTRA INGREDIENTS - Unless you make a double batch, you'll have one extra sheet of puff pastry left. Use it to make my 3-ingredient baked brie or mini apple pies, or check out Buzzfeed's 18 Easy and Inexpensive Desserts You Can Make with Puff Pastry. I made the brie for a Saturday night app and then used the leftover puff pastry for this recipe for lunch for the week and it worked out perfectly. I keep my frozen peas in the freezer for another batch of chicken pot pie or Quinoa Fried Rice


Easy Chicken Enchiladas Recipe

 Easy Chicken Enchiladas are the best make-ahead meal for a busy week! | themillennialmenu.com

These Easy Chicken Enchiladas have become my go-to Sunday meal prep recipe. There's nothing like a full batch of enchiladas ready to go when I get home from work on Monday - 20 minutes in the oven and boom. Dinner is served. I ate these for a week straight the first time I made them. The smoky chipotle chicken and bean filling is blanketed in cheese and homemade enchilada sauce that bubbles as you take them out of the oven. So much yes.

For some reason enchiladas seemed like a dish reserved for ordering out at a restaurant. They're actually super easy to make at home, and very easy to put your own twist on (try making them vegetarian by adding more beans!). Turns out, the secret to good enchiladas is the sauce. I knew you could buy enchilada sauce at the store, but making it at home takes less than 10 minutes. Plus, you probably (at least, you should) have everything you need to make it already in your pantry. 

The recipe is written for about 8-9 enchiladas - but it's perfect for leftovers, bringing for lunch, or sharing with friends. I also freeze them for later. If you're freezing, stop at Step 8 (before pouring on the enchilada sauce and baking) and freeze your enchiladas before you bake them. Store the enchilada sauce on the side in the freezer (a plastic baggie works fine). When you're ready to eat, defrost the enchiladas & sauce and resume with Step 9. They'll taste like you made them fresh that day. 



Easy Chicken Enchiladas Recipe

Makes 8 servings*
Other Millennial Menu Recipes With These Ingredients: Chicken: Honey Mustard Pretzel Chicken// Shredded cheese: Easy BBQ chicken Pizza // Cilantro:  Shortcut Shakshuka or Crispy Chicken Lettuce Wraps with Peanut Sauce // Sour cream: Freezer Friendly Mexican Stuffed Peppers
Prep Time:  25 minutes
Cook Time:  20 minutes
Total Time:  45 minutes

*Note: I make a big batch of this recipe and freeze the rest (see instructions for freezing above). You can take some for lunch for the week or share with friends, too! Otherwise, just halve the recipe.

Ingredients:

For the enchiladas:

  • 1 package tortillas
  • 3 chicken breasts, diced
  • 1 small yellow onion
  • 1 can black beans
  • 1 bag shredded Mexican cheese
  • 1-2 chipotle peppers in adobo sauce, to taste Optional
  • Cilantro Optional
  • Sour cream Optional

For the homemade enchilada sauce:

  • 3 tablespoons oil (such as canola or olive)
  • 3 tablespoons flour (any type works)
  • 2 tablespoons tomato paste
  • 2-3 teaspoons ground chili powder, to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon salt, to taste
  • Pepper, to taste
  • Olive or canola oil, for sautéing




Dietary Substitutions:
Dairy Free: Leave out the cheese or choose a dairy free option.
Vegetarian Friendly: Add extra black beans or quinoa instead of the chicken and use vegetable broth instead of chicken broth in the enchilada sauce.
Gluten Free Friendly: Use gluten free tortillas or corn tortillas without gluten AND make sure to use a gluten free flour in the enchilada sauce, if you're making yours from scratch.

Directions:

MAKE THE SAUCE

1. Combine all dry ingredients in a bowl (2-3 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon oregano, 1/4 teaspoon cinnamon, and 1/2 teaspoon salt)
2. Add 3 tablespoons oil to a saucepan on medium heat.
3. Once the oil is heated, whisk in the dry ingredients.
4. Cook for 1-2 minutes until fragrant.
5. Add 2 tablespoons tomato paste and stir.
6. Whisk in 1 1/2 cups chicken broth, whisking to remove any lumps.
7. Simmer the mixture on medium-high heat for 1-2 minutes, then reduce heat to a low simmer for 5-7 minutes, whisking occasionally. 
8. The sauce is done when it has thickened slightly. Set aside.

MAKE THE ENCHILADAS

1. Preheat the oven to 350°F.
2. Heat 2 tablespoons oil in a sauté pan over medium heat.
3. Dice 1 small yellow onion and add to the pan. Stir.
4. Dice 3 chicken breasts into bite-sized pieces. Add to the sauté pan with the onions and stir.
5. Dice 1-2 chipotle peppers in adobo sauce and add to the pan, stirring to distribute evenly.
6. Cook over medium heat until the chicken is cooked through.
 

ASSEMBLE THE ENCHILADAS
7. Lay out your tortilla flat. Add a dash of enchilada sauce, a scoop of the chicken mixture, a scoop of black beans, and a handful of cheese. Roll the enchilada up tightly, and place it seam side down in a baking dish (I use a 9 x 13 pan, so the enchiladas fit together nicely and don't fall apart).
8. Repeat for the remaining ingredients, filling as many tortillas as you have filling for. I usually get about 8-9 enchiladas out of my medium tortillas. 
9. Pour approximately 1 cup enchilada sauce over the top of the tortillas, and more if you'd like.
10. Bake for 15 minutes at 350°F.
11. Take out the pan and sprinkle shredded cheese and cilantro over the top.
12. Bake for another 5 minutes, or until cheese is melted and bubbly.
13. Serve with a side of sour cream and extra enchilada sauce, if desired.

Yum.


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - Like I said, I could eat these all week, so this recipe might just be the perfect lunchbox treat for you at work this week. Keep the sour cream on the side, heat up in the microwave, and enjoy. 

STORING - Store in an airtight container in the fridge and enjoy within 3-5 days.

EXTRA INGREDIENTS - If you have extra Mexican cheese, please just let yourself indulge in a plate of late night nachos. Or, use the cheese to whip up a quick quesadilla with any leftover tortillas. Store any extra chipotle peppers in the freezer, 1 per baggie, for use in future recipes. Cilantro is delicious on top of Shortcut Shakshuka or Crispy Chicken Lettuce Wraps with Peanut Sauce, and I can't eat my Freezer Friendly Mexican Stuffed Peppers without sour cream. If you can buy a larger pack of chicken breasts on sale (buying in bulk is cheaper!), freeze the rest or try out my Honey Mustard Pretzel Chicken. As for all of the spices, keep those on hand for future dishes. It's important to have a well-stocked spice cabinet! 


Crispy Chicken Lettuce Wraps with Peanut Sauce Recipe

 Crispy Chicken Lettuce Wraps with Peanut Sauce are a light and delicious meal to start the new year! | themillennialmenu.com

After all of my indulgent holiday meals (no regrets), I'm ready for something light and tasty. This recipe for Crispy Chicken Lettuce Wraps with Peanut Sauce is just what I needed this week to ease me into 2017. These wraps are packed with protein (thanks to chicken and quinoa!) and flavor (hello, homemade peanut sauce!) so they'll fill you up while keeping your taste buds happy. 

I love how the chicken strips crisp up in the skillet as the garlic, ginger, and sesame oil infuse into the chicken. Then it's another burst of flavor from the homemade peanut sauce. The secret ingredient? Water! I was doubtful about this, and was tempted to add more soy sauce or peanut butter when things just didn't taste right. But water really is the trick. It thins out the sauce, keeping it from getting too gloopy, without adding anymore salt or flavor to an already-intense array of flavors. We dipped everything in our leftover peanut sauce - dumplings, spring rolls, even just cut up veggies as a snack. I recommend making a double batch! Finally, you simply top the lettuce (your wrappers!) with quinoa, chicken, grated carrots, peanuts, and cilantro and drizzle the peanut sauce on top. Warning: dinner can get a little messy. Just go with it!



Crispy Chicken Lettuce Wraps With Peanut Sauce

Makes 2 servings
Other Recipes With These Ingredients: Chicken: Honey Mustard Pretzel Chicken // Quinoa: Freezer Friendly Mexican Stuffed Peppers // Peanut sauce: over soba noodles or as a dipping sauce for spring rolls or dumplings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients:

For the chicken & marinade:

  • 2 chicken breasts, sliced thin
  • 5 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • Salt & pepper, to taste

For the wraps:

  • 4 leaves bibb/Boston/butter lettuce {See grocery guide for more info}
  • 2 carrots, peeled & grated 
  • 1/4 cup peanuts, crushed
  • 1 cup cooked quinoa (1/3 cup dry)
  • Cilantro, for garnish Optional

For the peanut sauce:* Note, this recipe is flexible. Add more or less of any of the ingredients to make a sauce to your liking.

  • 2 tablespoons creamy peanut butter
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon brown sugar
  • 1-2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice Optional
  • Water, as needed




Dietary Substitutions:
Gluten Free: Make sure to use gluten free soy sauce.
Vegetarian: Skip the chicken, sub tofu.
Vegan-Friendly: See vegetarian solution. Dairy-Free Friendly

Directions:

Optional: If you want to marinate your chicken beforehand (for more flavor, but totally optional), start with Step 5 up to 24 hours in advance.

BEFORE YOU START: PREP THE VEGGIES
1. Tear 4 lettuce leaves off the head of bibb lettuce to use as your wrappers.
2. Grate your 2 carrots. I use a cheese grater for this! 
3. Crush 1/2 cup peanuts. I usually put them in a plastic bag and hit them with something hard (like an olive oil bottle or a metal spoon).

MARINATE & COOK THE CHICKEN, COOK QUINOA
4. To make the quinoa: turn one burner on high. Add 2/3 cup of water to the sauce pan. Add in 1/3 c. dry quinoa. Once the quinoa comes to a boil, turn down the heat, cover, and let the quinoa sit for 15 minutes. Read more about how to cook quinoa *PRODUCT PLUG: Quinoa takes 1 minute to cook in the Instant Pot, read about why you need one here While that's happening...
5. Slice your two chicken breasts into thin strips. Add 3 tablespoons olive oil, 2 cloves minced garlic,  and 1 teaspoon fresh grated ginger to a bowl and toss the raw chicken strips in the marinade. Season with salt & pepper and stir. Let sit, refrigerated, for up to 24 hours. If you don't have time to marinate it, that's okay. Just move on to step 2.
6. Preheat a pan to medium-high heat. Add 2 tablespoons olive oil to the pan. 
7. Once the oil has heated, add the chicken strips to the pan. The pan should be hot enough that the strips sizzle when they are added to the pan (so they can get crispy!). Stir the strips around so that they are evenly cooked. After the first minute or so, add 2 tablespoons of sesame oil to the pan and stir so the chicken is coated.
8. Continue to cook for 6-8 minutes, making sure the strips brown and get crispy as you cook - pressing down on the strips with a spatula might help you get the crisp on them. When it's done, the chicken should no longer be pink or translucent, but white and opaque. 

MAKE THE SAUCE
9. To make the peanut sauce, add 2 tablespoons creamy peanut butter, 1 teaspoon grated ginger, 1 teaspoon brown sugar, 1 clove minced garlic, 2 tablespoons soy sauce, 1 tablespoon lime juice to a bowl. Whisk the ingredients together until everything is dissolved together. You'll likely need to add water to thin the sauce out and dilute the strong flavors a bit. Add 1 tablespoon of water at a time, tasting as you go. Stop when it tastes the way you want it to! Note: If you have a blender, you can just add this all to the blender, it will be easier to just pulse everything together.

ASSEMBLE THE WRAPS
10.
Since you're making two servings, lay out two lettuce leaves on top of each other on one side of the plate and two on the other. These will be your outer wrappers. Spoon half of the quinoa onto one wrap and one half of the quinoa onto the other. Divide your grated carrot and peanuts between the wraps. Add the chicken on top, drizzle with peanut sauce, and garnish with cilantro. 

Yum.


Lunch Tomorrow, Storing, & Extra Ingredients

LUNCH TOMORROW - One of the best things about this recipe is it's easy to pack for lunch and still tastes delicious regardless of whether you heat it up or not. Make sure to store the peanut sauce on the side and add it when you're ready to eat. If you'd like to heat it up, bring the lettuce separate from the chicken and quinoa mixture.

STORING - Store the lettuce and peanut sauce separately in the fridge, and make your wraps and add the sauce right before you enjoy. With the cooked chicken, you should enjoy within 3-4 days.

EXTRA INGREDIENTS - Make a salad with extra lettuce to bring for lunch or as a side dish to another dinner this week. Use extra carrots as a snack with hummus or ranch dip. Toss extra peanut sauce with soba noodles for a delicious noodle dish with veggies. And use up the rest of the cilantro in my Five Minute Fish Tacos or Shortcut Shakshuka.