Chicken Lettuce Wraps

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 head iceberg lettuce (whichever you prefer) or 1 head romaine lettuce leaf (whichever you prefer)
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 slice gingerroot, minced
• 1 garlic clove, minced
• 2 green onions, chopped
• 1 lb chicken breasts or 1 lb sliced chicken meat
• 1/2 cup bamboo shoot
• 1/2 cup water chestnut
• 1 stalk celery, diced
• 1 teaspoon cornstarch, mixed with
• 2 tablespoons water

Recipe

• 1 wash the lettuce, dry, and separate the leaves. set aside.
• 2 mix together the sauce ingredients.
• 3 heat the sesame oil in a non-stick frying pan on high heat.
• 4 add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic.
• 5 add the chicken and cook until the chicken is browned. remove the chicken from the pan and set aside.
• 6 add the bamboo shoots, water chestnuts, and celery to the frying pan.
• 7 add the sauce ingredients and cook at medium heat.
• 8 give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken.
• 9 add the chicken back into the wok. cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
• 10 lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
• 11 the lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.
• 12 continue with the remainder of the chicken and lettuce leaves. serve.