Chicken Lettuce Wraps

It's a new year, and just like every other January I have decided to try to live a little healthier. This usually doesn't last very long, but it's worth a shot! Keeping the new, healthy mentality in mind, the first recipe of 2011 is chicken lettuce wraps. I figure that any dish that comes wrapped in lettuce has to be healthy, right? These delicious bites are actually inspired by a P. F. Chang's appetizer of the same name, but with some extra additions to suit our own taste. I have been experimenting quite a bit with this recipe, and it is finally share-worthy. I have found that Boston Bibb lettuce in the fancy plastic container works the best because it has flexible leaves and usually doesn't have holes, but iceburg could also work.

Serves 4-6 as appetizer portions, or 2-4 as a meal

Ingredients

Cooking Sauce:
¼ c. Hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp oyster sauce
1/4 c. water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

 

Marinade:
1 tsp cornstarch
1 tbsp dry sherry
1 tbsp water

1 tbsp soy sauce

1 tsp vegetable oil

1 pounds ground chicken (or 1 lb chicken breast cut into small cubes)

½ oz. dried mushrooms such as shiitake or porcini (or 4 oz. fresh)
5 Tbsp oil
1 tsp fresh minced ginger, or ¼ tsp dried ground ginger
2 cloves garlic, minced
3 green onions, minced

½ tsp. red pepper flakes (adjust to taste)

8 oz can water chestnuts, minced
Packaged Chow Mein noodles (or something crunchy)
lettuce "cup" leaves, bibb or iceburg

Directions:

If using dried mushrooms, cover with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Mince mushrooms. Set aside. 

Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine all ingredients for marinade, and chicken. Stir to coat chicken thoroughly and let sit 15 minutes to marinate. 

Heat wok or large skillet over medium high heat. Add 3 Tbsp oil, then add chicken and stir fry for about 3-4 minutes. Set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, red pepper flakes, and onion; stir fry about a minute or so. Add mushrooms and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan.

Add mixed cooking sauce to pan. Simmer for 15-20 minutes on low heat until sauce is thickened and most of the liquid has evaporated. Spoon into lettuce leaf, top with crunchy noodles and roll. Yum!