"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chinese Chicken Lettuce Wraps Recipe

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This recipe for Chinese Chicken Lettuce Wraps, by , is from Executive Mom's 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:  
Marti Kopacz

Category:
Category:

Ingredients:  
Ingredients:  
1. T. olive oil
1 T. sesame oil
1 lb. ground chicken
1 medium onion, diced small
⅓ c. hoisin sauce
2 T. soy sauce
1 T. rice wine vinegar
1 T. sriracha sauce - Red Rooster brand
3 cloves garlic, crushed
1 tsp. ground ginger or 2 tsp. grated fresh ginger
8 oz. water chestnuts, diced small
8 oz. mushrooms, diced small
tsp. salt
tsp. black pepper
2 to 3 green onions, white and green parts, diced small
Iceberg lettuce, butter lettuce, Boston lettuce or romaine for serving

Directions:
Directions:
1. Heat oils over medium high heat in large skillet and brown the chicken.
2. Reduce heat to medium. Add onion, hoisin sauce, soy, vinegar and sriracha and cook for 3 to 5 minutes until onion begins to soften.
3. Add garlic, ginger, chestnuts, mushrooms, salt and pepper and cook until chestnuts and mushrooms are heated through. Stir in green onions.
4. Serve with lettuce leaves, wrapping them around the chicken filling like a taco.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
about 30 mins.
Personal Notes:
Personal Notes:
This is as close to PF Chang's lettuce wraps as we can make. John and the kids like iceberg lettuce for the wrap; I prefer anything but.

 

 

 

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