Asian Chicken Lettuce Wraps
Author: Annie @ Annie's Chamorro Kitchen
Recipe type: Appetizer
Cuisine: Chinese
Serves: 6
4 tablespoons sesame oil 4 boneless skinless chicken breasts, diced (or 1 pound ground chicken) 2 cans water chestnuts, drained and diced 1 package fresh mushrooms, chopped 1 small onion, diced 8 Thai basil leaves, optional 8 stalks green onions, sliced 2 tablespoons chopped garlic 1-inch piece of ginger, peeled and grated ¼ cup brown sugar ¼ soy sauce ¼ cup hoisin sauce 2 tablespoons rice wine vinegar ¼ cup water mixed with 2 tablespoons corn starch 1 large head butter or iceberg lettuce, wash, dried and leaves separated Red pepper flakes, optional In a small bowl or measuring cup, mix together the garlic, ginger, brown sugar, soy sauce, hoisin sauce, and rice wine vinegar. Set aside the cornstarch and water mixture for now. Heat a large pan or wok over medium-high heat. Add the sesame oil and chicken. Pour the sauce over the chicken. Cook until the chicken is no longer pink, stirring occasionally. Add the water chestnuts, mushrooms, onion, and Thai basil leaves to the pan. Cook for 2-3 minutes. Stir the cornstarch-water mixture the pour into the pan, stirring as you pour. Cook for another couple of minutes until the sauce thickens. Stir in half of the green onions. Cook for a minute longer then remove from the heat. Scoop some filling into the lettuce leaves. Top with some sliced green onions and pepper flakes. Recipe by Annie's Chamorro Kitchen at https://www.annieschamorrokitchen.com/asian-chicken-lettuce-wraps/
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