CHICKEN LETTUCE CUPS

By akselden

Ingredients

• Chicken:
• 2 dried black mushrooms
• 1/2 pound ground chicken or ground turkey
• 1 1/2 teaspoons cornstarch
• 2 teaspoons Chinese rice wine or dry sherry
• Sauce:
• 1/4 cup hoisin sauce
• 2 teaspoons soy sauce
• 1 1/2 teaspoons chili garlic sauce
• 1 teaspoon sesame oil
• Stir-fry:
• 1 tablespoon vegetable oil
• 1 teaspoon minced ginger
• 1 clove garlic, minced
• 1/2 red bell pepper, seeded and finely chopped
• 1/2 cup finely chopped water chestnuts
• 2 teaspoons chopped fresh cilantro
• 8 small iceberg lettuce cups

Preparation

Step 1

To prepare mushrooms:
In small bowl, soak mushrooms in warm water to cover for 15 minutes or until softened. Drain. Discard stems. Coarsely chop caps: Set aside.

To marinate chicken:
In bowl, combine chicken, corn starch and wine. Mix well. Let stand for 10 minutes.

To make sauce:
In small bowl, combine hoisin sauce, soy sauce, garlic sauce and sesame oil. Mix well. Set aside.

To stir-fry chicken, vegetables:
Place stir-fry pan over high heat until hot. Add oil swirling to coat sides. Add ginger and garlic. Cook for 15 seconds or until fragrant. Add chicken mixture. Stir-fry for 2 minutes or until crumbly and no longer pink. Add bell pepper, water chestnuts and mushrooms. Stir-fry for 1 to 2 minutes Or until bell pepper is soft. Stir in cilantro. Transfer to serving plate.

To serve:
Arrange lettuce cups on plate. Set alongside sauce and chicken mixture. To eat each diner spreads a little sauce in lettuce cup,spoons in some chicken mixture; folds lettuce around filling and eats packet out of hand.