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Chicken Lettuce Wraps

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Total Time: 20 minutes
Servings: 4

Ingredients

  • 1  lb  ground chicken
  • 3  dried shitake mushrooms, soaked in warm water until soft, remove stems and chopped finely
  • 3  cloves garlic, chopped finely
  • 2  fresh water chestnuts, chopped finely
  • 2  tablespoons  cooking oil
  • Steamed Rice
  • Hoisin Sauce
  • Sweet Chili Sauce
  • 2-3 carrots, shredded
  • freshly chopped cilantro
  • lime wedges

For the Marinade:

  • 1 tablespoon  soy sauce
  • 1  tablespoon  oyster sauce
  • 1/2  teaspoon  fish sauce
  • 1/4  teaspoon  salt to taste
  • 1 tablespoon  Chinese Shaoxing rice wine or dry sherry
  • 1/2  teaspoon  sugar
  • 1  teaspoon  cornstarch
  • 1  stalk scallion, finely chopped
  • 3  dashes ground white pepper
  • 1  fresh and cold iceberg lettuce head
  • Serve with Steamed rice, Hoisin Sauce, Sweet Chili Sauce, dried rice noodles, shredded carrots, freshly chopped cilantro and lime wedges

Instructions

  • Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the Marinade ingredients. Set aside for 15 minutes.
  • Heat up a wok or pan and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form into nice small pieces. Continue to stir-fry until the chicken is cooked, then set aside.
  • Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonful of chicken and place it in the middle of a lettuce leaf.
  • Top the chicken with some fresh cilantro, dried rice noodles (great for some added crunch!), carrots and a squeeze of lime juice. Wrap the lettuce leaf around the chicken, like a burrito, and dip into the hoisin sauce or sweet chili sauce before eating.
  • You can also drizzle some sauce on top, instead of using them as dips. Or you can do both!