Chinese Chicken Lettuce Wraps

Ingredients

Sauce:
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
1 clove garlic, crushed
1-2 teaspoons garlic red chile paste
Stir fry sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
3 tablespoons canola oil
2 boneless skinless chicken breasts, cut into thin strips about 2 inches long
1 cup water chestnuts, finely chopped
2/3 cup shiitake mushrooms, finely chopped
3 tablespoons onions, finely chopped
1 teaspoon garlic, minced
6 iceberg lettuce leaves (torn in half, if preferred)
1/2 cup peanuts, crushed

Preparation

1
Prepare the sauce:
2
Dissolve sugar in water in a small bowl. Add remaining sauce ingredients and mix well.
3
Prepare the stir fry sauce:
4
Mix soy sauce, brown sugar, and rice wine vinegar together in a small bowl.
5
Heat oil over high heat in a wok or large frying pan. Add chicken and saute 2-3 minutes, stirring constantly, until just done. Remove from wok (keep heat on) and set aside.
6
Add more oil (about 1 tablespoon) to the wok, then add garlic, onions, water chestnuts, and mushrooms.
7
Chop chicken into small pieces and add to the wok.
8
Toss in the stir fry sauce and saute the chicken mixture for 2 minutes.
9
Spoon chicken mixture into lettuce cups, spoon sauce over the top, and sprinkle with crushed peanuts.

 



Comments

Laura's picture

Where is the recipe?

Sheri Wetherell's picture

On the right hand side. You'll see Ingredients, then a list of Preparations steps.

Stacy's picture

That's my photo (it's Creative Commons, borrow away!) -- but it's of tempeh lettuce wraps. The vegetarian version is delicious! ;-)

About

Chicken Lettuce Cups make a great light lunch, dinner or even appetizer (try small butter lettuce leaves). They are also a wonderful way to use up leftover chicken!

Tags:

Yield:

6 servings

Added:

Friday, October 28, 2011 - 3:41pm

Creator:

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