Chicken Lettuce Wraps
  • Most recent version:
  • Serves 2 for dinner and 1 leftover lunch:
  • 12 ounces of chicken breast
  • 1 red pepper
  • 1/4 of a red onion
  • 2 small portabella mushroom caps (or 1 large)
  • 1 cup shredded cabbage
  • 2T cooking oil
  • Sauce to simmer in:
  • 2 T oyster sauce
  • 1 T hoisin (I used Duck Sauce)
  • 1 T soy sauce
  • 2 T wine (red or white)
  • 2 t corn starch
  • 1 t sugar
  1. Cut the chicken and vegetables into small, equal sized pieces. If you do not like onions, or are cooking for someone who does not, chop them very small and they'll cook until unnoticeable. Cabbage can remain shredded (I actually buy the bagged cabbage for cole slaw). In saute pan or large wok, cook the chicken in heated oil, stirring with a wooden spoon until no pink shows on the outside. Add minced garlic. Add onion, and mix. Add pepper and mushroom and mix together. Pour sauce over the meat and vegetables and bring to a boil, mixing until it thickens. Add cabbage. Cabbage will cook down, emitting some water. Mix until this combines with the sauce, and again thickens.
  2. Serve with rice and lettuce cups (normal iceberg lettuce or bibb to be fancy).
Taken from my love of the restaurant versions, I make this with whatever vegetables I have and would put in stir-fry also.