CHICKEN LETTUCE CUPS

 

  • Cooking Time: 10 minutes
  • Servings: 8
  • Preparation Time: 1 hour

Ingredients

  • 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
  • Sauce:
  • 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

Directions

  • 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

Notes

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.

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