Thursday, January 21, 2010

Chicken Lettuce Wraps

Funny thing...this is the ONLY picture I took! It's my chopped mushrooms, bamboo shoots (which was an add-in not listed below, onions & water chestnuts!

I finally got the ingredients to make Chicken Lettuce Wraps for Larry. He asked me for them weeks ago but for some reason, I had to get mentally prepared to make them. They were really good except that I felt like they weren't spicy enough for my tastebuds! As I'm writing out this post & reviewing the ingredients, I realize it's because I didn't follow the instructions very well! For the "special sauce" it calls for red chile paste and it just dawned on me...I didn't follow that step!!! I did add a lot more hot mustard to mine to compensate and would make them again! Next time, I would add either Chinese collophone noodles (cooked per pkg. directions) or chopped peanuts!

3 tablespoons oil
2 boneless skinless chicken breasts
1 c water chestnuts - minced to the size of corn kernals
2/3 cup mushrooms - minced to the size of corn kernals
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of corn kernals.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

Top with"Special Sauce".

I'd really like to learn how to make Spring Rolls or Egg Rolls - if you have a recipe worth sharing, please do so!


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