Monday, February 6, 2017

Chicken Lettuce Wraps with Dipping Sauce

Chicken Lettuce Wraps with Dipping Sauce


1 tsp cornstarch
2 tsp sherry wine
2 tsp water
2 tsp soy sauce

1 1/2 lbs boneless skinless chicken breast, diced small
5 tbsp vegetable or peanut oil
1 tsp minced or grated fresh ginger
2 tsp minced garlic
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, diced (I found a can of them diced already)
1 (6 oz) package Chinese cellophane noodles, cooked to pkg directions (left these out)

Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sherry wine
2 tbsp oyster sauce
2 tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

1 head of iceberg lettuce

Dipping Sauce
1/4 cup sugar
1/2 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
1 tsp minced garlic
1 tsp red chile paste

-- To make the dipping sauce, we put it all in a mason jar and shook it up.

-- Mix the cooking sauce and set it aside.

-- Mince your chicken into small pieces, and add a bit of salt & pepper... then pour on the marinade and let it sit for 15-20 minutes.

-- Heat wok or large skillet over medium-high heat. Add 3 tbsp oil; add chicken and stir-fry for about 3-4 minutes. Set the chicken aside.

-- Add 2 tbsp oil to the pan. Add ginger, garlic, and onion - stir-fry for a minute or two.

-- Add mushrooms, bamboo shoots, and water chestnuts to the pan and stir-fry for an additional 2 minutes.

-- Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot.

-- Break cooked cellophane noodles into small pieces to cover the bottom of a serving dish with them, then pour the chicken mixture on top of the noodles.

-- Serve along with lettuce leaves for everyone to serve themselves.

-- Spoon chicken mixture into the lettuce leaf and roll (like a burrito) individually. 
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