Lettuce Wraps (Chinese New Year)
Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.
Yield
6 servingsPrep
15 minCook
10 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
iceberg lettuce
or romaine lettuce leaves |
*
|
| For the sauce | |||
| 1 | tablespoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
oyster sauce
|
|
| 1 | tablespoon |
sherry
dry |
|
| 1 | teaspoon |
sugar
|
|
| Remaining ingredients | |||
| 1 | tablespoon |
sesame oil
|
|
| 1 | slice |
ginger
minced |
*
|
| 1 | each |
garlic cloves
minced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1 | pound |
chicken breasts
sliced |
|
| 1 | each |
red chili peppers
seeded and diced |
*
|
| 1 | x |
water chestnuts
canned, rinsed in warm running water and chopped |
*
|
| 1 | x |
celery stalks
diced |
*
|
| 1 | teaspoon |
cornstarch
mixed with 2 tablespoons water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
iceberg lettuce
or romaine lettuce leaves |
*
|
| For the sauce: | |||
| 15 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
oyster sauce
|
|
| 15 | ml |
sherry
dry |
|
| 5 | ml |
sugar
|
|
| Remaining ingredients: | |||
| 15 | ml |
sesame oil
|
|
| 1 | slice |
ginger
minced |
*
|
| 1 | each |
garlic cloves
minced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 453.6 | g |
chicken breasts
sliced |
|
| 1 | each |
red chili peppers
seeded and diced |
*
|
| 1 | x |
water chestnuts
canned, rinsed in warm running water and chopped |
*
|
| 1 | x |
celery stalks
diced |
*
|
| 5 | ml |
cornstarch
mixed with 2 tablespoons water |
|
Directions
Wash the lettuce, dry, and separate the leaves.
Set aside.
Mix together the sauce ingredients.
Heat the sesame oil in a non-stick frying pan on high heat.
Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic.
Add the chicken and cook until the chicken is browned.
Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan.
Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken.
Add the chicken back into the wok. Cook for 2 to 3 more minutes, stirring, to heat through and finish cooking the chicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.
Continue with the remainder of the chicken and lettuce leaves.
Serve.
