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Categories:
sugar water soy sauce rice wine vinegar ketchup lemon juice sesame oil hot mustard garlic chile paste garlic soy sauce brown sugar rice wine vinegar canola oil chicken breasts water chestnuts shiitake mushrooms onions garlic peanuts
Viewed: 65 - Published at: 6 years agoIngredients
- 1/4 cup sugar
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1/8 teaspoon sesame oil
- 1 tablespoon hot mustard
- 1 clove garlic crushed
- 2 teaspoons chile paste garlic red
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon rice wine vinegar
- 3 tablespoons canola oil
- 2 boneless, skinless chicken breasts cut into thin strips about 2 inches long
- 1 cup water chestnuts finely chopped
- 2/3 cup shiitake mushrooms finely chopped
- 3 tablespoons onions finely chopped
- 1 teaspoon garlic minced
- 6 lettuce leaves iceberg, torn in half, if preferred
- 1/2 cup peanuts crushed
Method
- Dissolve sugar in water in a small bowl. Add remaining sauce ingredients and mix well.
- Prepare the stir fry sauce:
- Mix soy sauce, brown sugar, and rice wine vinegar together in a small bowl.
- Heat oil over high heat in a wok or large frying pan. Add chicken and saute 2-3 minutes, stirring constantly, until just done. Remove from wok (keep heat on) and set aside.
- Add more oil (about 1 tablespoon) to the wok, then add garlic, onions, water chestnuts, and mushrooms.
- Chop chicken into small pieces and add to the wok.
- Toss in the stir fry sauce and saute the chicken mixture for 2 minutes.
- Spoon chicken mixture into lettuce cups, spoon sauce over the top, and sprinkle with crushed peanuts.
