Chicken Lettuce Wraps
Prep time: 15
Cook time: 15
Serving size: 2-3
3 tbsp oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tbsp chopped onions
1 tsp minced garlic
4-5 leaves iceberg lettuce
¼ cup sugar
½ cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard
2 tsp water
1-2 tsp garlic and red chili paste
2 tbsp soy sauce
2 tbsp brown sugar
½ tsp rice wine vinegar
1.In a small pot, make the special sauce by dissolving sugar in water and place over medium high heat. Mix in soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Let reduce for about 5 minutes or until sauce thickens, and set aside.
2.Combine hot water with hot mustard and set aside.
3.When ready to serve, mix together your preferred amount of mustard and garlic chili sauce to special sauce mixture.
1.Prepare the stir-fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
2.Place oil in wok or large frying pan over high heat .
3.Sauté chicken breasts for 4 to 5 minutes per side or until done.
4.Remove chicken from pan and allow it to cool. Set oil aside for the next steps.
5.As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.
6.When chicken is cool, mince it to the same size as mushrooms and water chestnuts.
7.Place pan on high heat again, add another tbsp. of vegetable oil.
8.Add chicken, garlic, onions, water chestnuts, mushrooms, and stir-fry sauce to the pan. Sauté the mixture for a couple of minutes then serve it in lettuce “cups.”
9.Drizzle sauce over wrap and Bon Appetit!
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