← Back to Search Results
Asian, Chinese
Chicken Lettuce Wraps Recipe-18160

Photo by:
Comments: 0
 

Recipe

Sandra Dunn from Southlake, Texas volunteers with us at the cooking school. She passed this recipe onto me and it is delicious. It looks like a lot of work but once you get the hang of it, it moves quickly and is worth the effort!

Yield: Serves 4

Ingredients

Marinade:

  • 1 teaspoon cornstarch
  • 2 teaspoons dry sherry
  • 2 teaspoons water
  • 2 tablespoons oyster sauce
  • 1 tablespoon less sodium soy sauce
  • 2 teaspoons peanut sauce
  • 2 teaspoons teriyaki sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil

Chicken:

  • 4 (8-ounce) boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 8 shiitake mushrooms, cleaned and minced   
  • 1 teaspoon minced fresh ginger
  • 2 medium garlic cloves, minced or pressed
  • 2 green onions, minced (white and pale green part only)
  • 1 small dried red chili, minced
  • 1 (8-ounce) can water chestnuts, minced
  • 1 (8-ounce) can bamboo shoots, minced
  • Bibb, Boston or iceberg lettuce leaves

Sauce:

  • 1/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons less sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon freshly squeezed lemon juice (juice from 1/2 medium lemon)
  • 1 tablespoon Chinese hot mustard
  • 1 teaspoon hot chili sauce with garlic
  • Dash of sesame oil

Equipment:

  • Whisk
  • Vegetable peeler (to peel ginger)

Directions

Mix all the marinade ingredients together with a whisk. Dice the chicken breast into 1/4-inch cubes. Add the chicken to the marinade and toss to coat. Allow the chicken to marinate 15 minutes at room temperature.

To make the sauce, dissolve the sugar in the water and add the remaining ingredients. Refrigerate until ready to serve. Once the chicken has been marinated, heat 3 tablespoons olive oil in a large sauté pan or skillet. Add the shiitake, ginger, garlic, onions, chili pepper, water chestnuts and bamboo shoots. Sauté until mushrooms soften. Add the chicken and marinade and continue to sauté, stirring constantly until chicken is cooked through and the mixture is thickened. Remove the chicken mixture from the pan with a slotted spoon onto a platter. (The filling for the lettuce may be made ahead, cooled, refrigerated and reheated if serving the next day.) Chicken mixture is to be served warm inside lettuce leaves. Pass sauce separately.

Notes

This is a family favorite worth doubling for a main course for four! A single sauce recipe works for the doubled portion. Dicing is easier when the chicken is still slightly frozen.


© 2007 Collector's Press, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

613kcal (31%)
48mg (5%)
29mg (48%)
34mcg RAE (1%)
1371mg
133mg
54g
18g
3g
53g
143mg (48%)
1190mg (50%)
3g (17%)
20g (31%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cook-with-jamie Cook with Jamie
by Jamie Oliver
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
american-masala American Masala
by Suvir Saran
living-raw-food Living Raw Food
by Sarma Melngailis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cooking-for-friends Cooking for Friends
by Gordon Ramsay
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
food-to-live-by Food to Live By
by Myra Goodman
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?