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Categories:
romaine lettuce leaf sauce soy sauce oyster sauce sherry sugar Remaining Ingredients sesame oil gingerroot garlic green onions chicken breasts bamboo shoot water chestnut celery cornstarch water
Viewed: 50 - Published at: 7 years agoIngredients
- 1 head iceberg lettuce (whichever you prefer) or 1 head romaine lettuce leaf (whichever you prefer)
- Sauce
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon dry sherry
- 1 teaspoon sugar
- Remaining Ingredients
- 1 tablespoon sesame oil
- 1 slice gingerroot, minced
- 1 garlic clove, minced
- 2 green onions, chopped
- 1 lb chicken breasts or 1 lb sliced white chicken meat
- 1/2 cup bamboo shoot
- 1/2 cup water chestnut
- 1 stalk celery, diced
- 1 teaspoon cornstarch, mixed with
- 2 tablespoons water
Method
- Wash the lettuce, dry, and separate the leaves. Set aside.
- Mix together the sauce ingredients.
- Heat the sesame oil in a non-stick frying pan on high heat.
- Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic.
- Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
- Add the bamboo shoots, water chestnuts, and celery to the frying pan.
- Add the sauce ingredients and cook at medium heat.
- Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken.
- Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
- Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
- The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.
- Continue with the remainder of the chicken and lettuce leaves. Serve.
