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Chicken In Lettuce Cups

One of my favorite take out lunch dishes from a “healthy” wok inspired restaurant in our local mall. Not only is the chicken filling packed with flavor, but with vegetables as well. Serving it with chilled lettuce cups, it’s a great refreshing dish to prepare and enjoy on a hot day.

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 15 minutes | Ready In: 40 minutes
Ingredients: Print   Add to cart
US Metric

1 ½ lbs. chicken, white and dark meat, finely chopped
2 TB cornstarch
1 TB Aloha shoyu
1 TB Shaoxing wine
pinch salt, white pepper
3 TB vegetable oil
1 small carrot, peeled, finely chopped
2 stalks celery, finely chopped
1 small green bell pepper, seeded, finely chopped
3 cloves garlic, minced
3 stalks green onion, chopped, white parts only
1-inch ginger, peeled, minced
3 dried shiitake mushrooms, soaked, stems removed, chopped
16-20 iceberg, butter or Manoa lettuce leaves
3 stalks green onion, chopped, green parts only
Hoisin Sauce, as needed
Chili Garlic Paste, as needed
2 TB rice wine vinegar
2 TB oyster sauce
2 TB Shaoxing wine
1 TB. Aloha shoyu
1 TB sesame seed oil
1 ½ tsp. cornstarch
½ tsp. red pepper flakes
½ tsp. sugar
pinch salt, white pepper

Cooking Process:

In a mixing bowl; combine chicken, cornstarch, soy sauce, wine, salt and pepper. Let marinate 15 minutes. In a mixing bowl; combine sauce ingredeints. Set aside. In a large skillet over high heat; stir fry chicken in 1 TB of oil until browned. Transfer chicken to a bowl. Into skillet; stir fry vegetables, garlic and ginger in remaining 2 TB of oil until slightly browned and cooked through. Stir in sauce and chicken. Toss to heat through.

how to serve:

For service: Spoon Hoisin Sauce into center of lettuce leaves, spoon chicken mixture onto each lettuce leaf; top with Chili Garlic Paste. Garnish with green onion. Serves 4-5.