Chicken Letuce Wraps

By jenkid

Ingredients

• 3 Tbls vegetable oil
• 2/1 /2 lbs thin-cut chicken cutlets, cut into thin, 2-inch-long strips.
• 2 Tbls grilll seasoning, recommended brand Montreal Seasoning by McCormick.
• 2 red bell peppers, cut into thin, 2 inch long strips.
• 1 onion, chopped
• 3 lrg cloves of garlic, chopped
• 3/4 cup hoisin sauce
• 1/4 cup chicken stock
• 1 8 oz can sliced water chestnuts, drained
• 1/4 lb fresh bean sprouts
• 3 tbls toasted sesame seeds
• 1 head iceburg lettuce

Preparation

Step 1

Preparation

Place a large nonstick skillet over high heat with 3 turns of the pan of vegetable oil, about 3 tbls.

Season the chicken with the grill seasoning and, once you see ripples in the oil, add the chicken pieces in the hot skillet in an even layer. Stir while it cooks through, about 3 minutes. Add the red bell pepper, onion, garlic and continue to cook for 3-4 more minutes.
While the chicken and veggies are cooking, combine the hoisin sauce and the chicken stock in a small bowl. Add the liquid to the chicken along with the drained water chestnuts and stir to coat everythingin the sauce. Cook for about another minute to heat up the water chestnuts, then add the bean sprouts. Stir to combine and transfer to a serving bowl. Sprinkle the top with the toasted sesame seeds.

Remove the core of the iceburg lettuce by slamming the head, root end down, on the countertop-- really slam it! Once you turn the head over, youll find that the root can easily be pulled out away from the leaves. Cut the head into 6 wedges and arrange the wedges around the bowl of chicken. Making the leaves resemble the petal of a flower.