Ingredients: |
Ingredients: 8 oz. skinless ; boneless chicken thighs, minced
1/4 cup water chestnuts ; chopped fine
1/4 cup dried shiitake mushrooms
1 tablespoon soy sauce ;
1/4 teaspoon dark soy sauce
1/2 teaspoon oyster sauce
1 1/2 teaspoons sesame oil
1 tablespoon rice wine or dry sherry
1/2 teaspoon sugar
freshly ; ground white pepper
2 cloves garlic ; finely chopped
6 iceberg lettuce leaves ; rinsed (careful not to break)
2 tablespoons diced scallions
For ; the Spicy Hoisin Dipping Sauces:
4 tablespoons hoisin sauce
1/2 teaspoon chili sauce ; I used Sriracha
1 tablespoon warm water
1/2 cup Bean sprouts
Mint leaves
-= Instructions =-
Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
Combine chicken , softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl.
Set aside.
Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.
**
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Directions: |
Directions:
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl.
Set aside.
Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one
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This recipe for Asian Chicken lettuce wraps is from