Chinese Chicken Lettuce Wraps

This recipe serves 4 as a main dish or 6 as an appetizer.
Chinese Chicken Lettuce Wraps
Chinese Chicken Lettuce Wraps

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Chicken

  • 1

    lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

  • 2

    tsp. Chinese rice wine or dry sherry

  • 2

    tsp. soy sauce

  • 2

    tsp. toasted sesame oil

  • 2

    tsp cornstarch

  • Sauce

  • 3

    Tbsp. oyster sauce

  • 1

    Tbsp. Chinese rice wine or dry sherry

  • 2

    tsp. soy sauce

  • 2

    tsp. toasted sesame oil

  • 1/2

    tsp. sugar

  • 1/4

    tsp. red pepper flakes

  • Stir-Fry

  • 2

    Tbsp. vegetable oil

  • 2

    celery ribs, cut into 1/4-inch pieces

  • 6

    oz. shiitake mushrooms, stemmed and sliced thin

  • 1/2

    C. water chestnuts, cut into 1/4-inch pieces

  • 2

    scallions, white parts minced, green parts sliced thin

  • 2

    garlic cloves, minced

  • 1

    head Bibb lettuce (8 oz.), washed and dried, leaves separated and left whole

  • Hoisin sauce

Directions

1. FOR THE CHICKEN: Place chicken pieces on large plate in single layer. Freeze meat until firm and starting to harden around edges, about 20 minutes. 2. Whisk rice wine, soy sauce, oil and cornstarch together in bowl. Pulse half of meat in food processor until coarsely chopped into 1/4 to 1/8-inch pieces, about 10 pulses. Transfer meat to bowl with rice wine mixture and repeat with remaining chunks. Toss chicken to coat and refrigerate for 15 minutes. 3. FOR THE SAUCE: Whisk all ingredients together in bowl; set aside. 4. FOR THE STIR-FRY: Heat 1 Tbsp. oil in 12-inch nonstick skillet over high heat until smoking. Add chicken and cook, stirring constantly, until opaque, 3 to 4 minutes. Transfer to bowl and wipe out skillet. 5. Heat remaining 1 Tbsp. oil in now empty skillet over high heat until smoking. Add celery and mushrooms; cook, stirring constantly, until mushrooms have reduced in size by half and celery is crisp-tender, 3 to 4 minutes. Add water chestnuts, scallion whites, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Whisk sauce to recombine. Return chicken to skillet; add sauce and toss to combine. Spoon into lettuce leaves and sprinkle with scallion greens. Serve, passing hoisin sauce separately.

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