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Chicken Lettuce Wraps Recipe

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This recipe for Chicken Lettuce Wraps, by , is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Milissa Hamel

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons light soy sauce
1 tablespoon hoisin sauce
2 tablespoons clear rice vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons vegetable oil
2 cloves of garlic, minced
2 teaspoons minced fresh ginger
1/3 c minced red onion
1 c chopped canned button mushrooms
1/2 c water chestnuts, minced
1 lb boneless, skinless chicken breast, minced
1 to 10 inner leaves from iceberg lettuce, edges trimmed and chilled
handful of fresh cilantro leaves, coarsely chopped
1/2 c unsalted roasted cashews, coarsely chopped

Directions:
Directions:
Combine the soy sauce, hoisin sauce, rice vinegar, salt and sugar in a small bowl and mix together until sugar dissolves.

Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushroom and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.

Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the checking and brown for 1 minuted or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.

Spoon the filling in equal amounts until the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warms

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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