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Chicken Lettuce Cups

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Serves 8 | Prep Time 1 hour | Cook Time 10 minutes

Why I Love This Recipe

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.

Ingredients You'll Need

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

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