Classic Chicken Lettuce Wraps
By: Sharon Chen
Published: Wednesday, July 19, 2017 - 2:00am

Ingredients




1 large skinless and boneless chicken breast, diced
1/2 teaspoon corn starch
1/4 teaspoon brown sugar
sea salt and ground black pepper, to taste
1 heaping cup mini pepper or bell pepper mix, diced
1 cup mushrooms, any kind, diced
1 tablespoon vegetable oil
iceberg lettuce leaves
For the drizzling sauce:
1 teaspoon hot mustard
2 teaspoons hot water
1/2 teaspoon less sodium soy sauce
1 teaspoon red chili paste

Preparation

1 Place diced chicken breast in a medium bowl. Add cornstarch, brown sugar, 1/4 tsp sea salt and 1/4 tsp ground black pepper. Toss well and set aside. 2 While the chicken is marinating, chop the peppers and mushrooms. 3 Next, prepare the sauce. In a small bowl, dissolve hot mustard in hot water. Add soy sauce and red chili paste. Stir until even and creamy. 4 In a large nonstick pan, heat up oil over high heat. Add chicken and toss for 3-4 minutes or until the chicken is cooked through. Remove chicken from the pan and set aside. 5 Place mushrooms and sweet mini peppers in the same pan. Sauté for 1 minute with the remaining oil. 6 Now add the chicken back. Sprinkle a small pinch of salt and pepper to taste. 7 Turn off the heat and toss everything in the pan quickly. 8 Dish out the chicken filling. When serving, place a scoop of the filling on one lettuce wrap leaf; drizzle a few drops of sauce; wrap it up and enjoy!