Chicken Lettuce Cups
2 T. peanut oil
2 tsp. Sesame oil
24 Shiitake mushrooms, finely chopped
2 large carrots, finely chopped
4 scallions, finely chopped
2 tsp. minced ginger
1 tsp. garlic chopped
1/2 tsp. black pepper
2 lbs. ground chicken
2 small cans water chestnuts, chopped
Choose either, iceberg lettuce, Boston bib, or Belgian Endive
1 cup soy sauce
4 T. seasoned rice vinegar
4 T. orange juice
4 T. brown sugar
4 T water
4 T. oyster sauce
3 T. cornstarch
1 tsp. chili flakes
Combine these ingredients and set aside
Heat a skillet and add peanut and Sesame oils.
Saute mushrooms, carrots, scallions, ginger, and garlic till soft.
Add chicken, cook stirring constantly
Add pepper and sauce mixture
Reduce heat to simmer, cook 5 to 6 minutes.
Remove chicken mixture from heat and add chopped water chestnuts.
Spoon into lettuce cups, or wrap in lettuce leaves and serve
Pairs Well With
My friend Sandy brought this to our Christmas luncheon and it was a big hit, I couldn't wait to try it. I made it over New Year's and my family loved it.