Rate this recipe
4/5
(1 Votes)
Ingredients
- Condiments:
- 1 Tablespoon hot mustard
- 1 teaspoon red chili paste
- Sauce:
- 1/4 cup water, boiling
- 1/4 teaspoon sugar
- 2 Tablespoon rice vinegar
- 2 Tablespoon catsup
- 2 Tablespoon soy sauce
- 1 Tablespoon lime juice
- 1/4 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- Stir Fry:
- 2 Tablespoons canola oil
- 2 chicken breasts
- 1 cup water chestnuts, chopped
- 1/3 cup green onions, diced
- 2 teaspoons garlic, minced
- 3 Tablespoons soy sauce
- 3 Tablespoons brown sugar
- 1 teaspoon rice vinegar
- 10 iceburg lettuce leaves
Details
Servings 10
Preparation
Step 1
Place condiments in separate servings dish.
Combine sauce ingredients well, then set aside.
Stir fry chicken in oil 4 minutes each side. Remove. Chop chicken into dime-size pieces, return to pan along with remaining ingredients and stir-fry until heated through.
Spoon into lettuce cups and drizzle with sauce. Hot mustard and red chili paste can be added to the sauce according to taste.
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