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home > recipes > meat > chicken lettuce wrap
from US Ingredients 3 tablespoons peanut oil 2 boneless skinless chicken breasts 1 cup water chestnut 2/3 cup mushroom 3 tablespoons chopped onions 1 teaspoon minced garlic 4-5 leaves iceberg lettuce Special Sauce 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 2 teaspoons water 1-2 teaspoon garlic and red chili paste Stir-fry Sauce 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar Directions Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups". Top with "Special Sauce".

Chicken Lettuce Wrap


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(posted April 14, 2010)

from US

Ingredients
3 tablespoons
peanut oil
2 boneless skinless
chicken breasts
1 cup
water
chestnut
2/3 cup
mushroom
3 tablespoons chopped onions
1 teaspoon minced
garlic
4-5 leaves
iceberg
lettuce

Special
Sauce
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
2 teaspoons water
1-2 teaspoon
garlic and red chili paste

Stir-
fry Sauce
2 tablespoons
soy
sauce
2 tablespoons
brown sugar
1/2 teaspoon
rice
wine vinegar

Directions
Make the special
sauce by dissolving the sugar in water in a small bowl.

Add
soy
sauce,
rice
wine vinegar, ketchup, lemon juice and sesame oil.

Mix well and refrigerate this
sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well.

Eventually add your desired measurement of mustard and
garlic chili
sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a
wok or large frying
pan.

Saute
chicken breasts for 4 to 5 minutes per side or done.

Remove
chicken from the pan and cool.

Keep oil in the
pan, keep hot.

As
chicken cools mince water chestnuts and mushrooms to about the size of small peas.

Prepare the stir
fry sauce by mixing the soy
sauce, brown sugar, and rice vinegar together in a small bowl.

When
chicken is cool, mince it as the mushrooms and water chestnuts are.

With the
pan still on high heat, add another Tbsp of vegetable oil.

Add
chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir
fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups".

Top with "Special
Sauce".



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