Lettuce Wrapped Chicken
  • 4 skinless, boneless chicken breasts, diced fine
  • 4 dried shitake mushrooms – soak in warm water and dice
  • 2 cloves garlic, minced
  • ½ onion, diced
  • 1 teaspoon ginger, minced
  • 2 tablespoons oil
  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry
  • 1 tablespoon oyster sauce
  • 2 tablespoons water
  • 1 bunch of green onions, finely sliced (about a cup)
  • Cilantro, chopped roughly
  • Lettuce leaves
  • Hoisin sauce
  1. Cooking sauce: Mix together the cornstarch, dry sherry, oyster sauce, and water in a small bowl. Set aside.
  2. In a wok or large pan, heat oil and saute’ the chicken until opaque and set aside.
  3. Heat up a bit more oil and saute’ the ginger, garlic and onions until fragrant.
  4. Add the dried mushrooms, stir fry for a couple of minutes and add the chicken back in the pan.
  5. Add the 'cooking sauce', half of the chopped green onions (reserve the other half for adding on top of each lettuce cup) and stir.
  6. Remove from heat. Serve
To serve, spread a little Hoisin sauce on a lettuce leaf, add a spoonful of the chicken, and sprinkle with green onions and Cilantro. Wrap up in the lettuce, and enjoy! ADDITIONAL NOTES: Cut up the chicken while still partially frozen and you'll get a finer mince (almost ground). Since I use the frozen, boneless, skinless chicken breasts, I don't thaw them out ahead of time. I set them out for the few minutes that I'm chopping the other ingredients and by the time I'm done with that, the chicken should be a little less rock hard and easier to chop through.
Recipe by Cooked From the Heart at http://www.kitchen.amoores.com/2012/06/03/lettuce-wrapped-chicken/