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- Chicken Lettuce Wraps
-
- 1 head Iceberg lettuce or Romaine leaves
- 1 Tbsp Soy Sauce
- 2 Tbsp Oyster Sauce
- 1 Tbsp Dry Sherry
- 1 tsp Sugar
- 1 Tbsp Sesame Oil
- 1 slice Ginger, minced
- 1 Garlic clove, minced
- 2 Green onions, chopped
- 1 lb Chicken breast, sliced thin
- 1 Red Pepper, seeded and diced
- 1 can Water chestnuts, rinsed in warm water and chopped
- 1 stalk Celery, diced
- 1 tsp Cornstarch, mixed with 2 Tbsp of water
- Directions
- Wash the lettuce, dry and separate the leaves. Set aside. Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside. Add the red pepper, water chestnuts and celery to the frying pan. Add the sauce ingredients and cook at medium heat. Give the cornstarch/water mixture a quick re stir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2-3 more minutes, stirring, to heat through and finish cooking the chicken. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves.
- Provided by:
- Anne Marie Blanco
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