Chinese Chicken Lettuce Wraps
By: Sheri Wetherell
Published: Friday, October 28, 2011 - 3:41pm

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.

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!

Comments:
Laura

Where is the recipe?
Sheri Wetherell

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

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