Crispy Chicken Lettuce Cups

By mavannier

Ingredients

• 1/4 c oyster sauce
• 1 T hoisin sauce
• 1 T soy sauce
• 2 tsp. sugar
• 2 tsp. sesame oil
• 2 tsp. corn starch
• 1 package shitake mushrooms (chopped)
• 1 red pepper (seeded & chopped)
• 2 scallions (chopped)
• 2 T oil
• 2 tsp. chopped garlic
• 1 T grated gingerroot
• 1 lb. ground chicken
• 1 can water chestnuts (drained & minced)
• 1 head Boston lettuce (leaves separated)

Preparation

Step 1

In bowl, combine first 6 ingredients. and 2 T water until blended. Set aside. In skillet, cook mushrooms, peppers and scallions in 1 T oil until tender. Add garlic and gingerroot. Cook 30 seconds and remove from skillet. In same skillet cook chicken until brown breaking up meat. Stir in vegetable mixture, water chestnuts and oyster sauce mixture. Reduce heat and let simmer until sauce thickens. Serve in lettuce leaves.