Asian Lettuce Wraps
Popular at Asian restaurants, lettuce wraps make a great appetizer or main dish. These delicious chicken lettuce wraps are made with an oyster flavored sauce.
Yield: 6 serves
Materials
- 1 head iceberg lettuce or romaine lettuce leaves, whichever you prefer
Sauce:
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dry sherry or Chinese rice wine
- 1 teaspoon sugar
Remaining Ingredients:
- 1 tablespoon Asian sesame oil
- 1 slice ginger minced
- 1 garlic clove minced
- 2 green onions chopped
- 1 pound meat from chicken breasts or sliced white chicken meat
- 1 red pepper seeded and diced
- 1 can water chestnuts rinsed in warm running water and chopped
- 1 stalk celery diced
Instructions
- Wash the lettuce, dry, and separate the leaves. Set aside.
- Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic.
- Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
- Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook over medium heat, Give the cornstarch/water mixture a quick stir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 to 3 more minutes, stirring, to heat through and finish cooking the chicken.
- Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. Fold this mixture into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.
