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Lettuce Wraps Recipe

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This recipe for Lettuce Wraps, by , is from Mangia with the Buriani's, 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!

Lance Buriani


2 teaspoons olive oil
1 pound chicken breasted chopped finely
8 ounces mushrooms finely diced
1/4 Cup onion finely diced
1 1/2 teaspoons minced garlic
1 Tablespoon minced ginger
salt and pepper to taste
2 Tablespoons oyster sauce
5 Tablespoons soy sauce
2 Tablespoons rice vinegar
2 teaspoons sesame oil
1/3 cup sliced green onions
1 head butter lettuce leaves separated or head lettuce cut in half and separated into cups.
Dipping sauce:
1/2 Cup soy sauce
1/3 Cup vinegar
1/2 teaspoon minced garlic
Diced green onion tops
Pinch sugar
Splash of chili oil if desired

Heat the oil in a large pan over medium high heat. Add the chicken and season with salt and pepper to taste. Cook the chicken for 5-6 minutes, breaking up the meat with a spatula, until mostly cooked through. Add the mushrooms and onion to the pan. Cook for 4-5 minutes or until vegetables are soft.
Stir in the garlic and ginger. Cook for 4 more minutes. In a small bowl, whisk together the oyster sauce, soy sauce, rice vinegar and sesame oil. Pour the sauce over the chicken mixture and toss to coat evenly, cook until absorbed, taste and season with more soy sauce if needed.
Make the dipping sauce by mixing the vinegar, soy sauce, garlic sugar, green onions, and chili oil. Sprinkle the green onions over the chicken mixture.
Spoon the chicken into the lettuce leaves add a little dipping sauce and serve.




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