Asian Chicken Lettuce Wraps

Adapted via
Serves: 4 to 6

For Stir-Fry Sauce:
♦ 2 tbsp oyster sauce
♦ 2 tbsp ketchup
♦ 1 tbsp low-sodium soy sauce
♦ 1 tbsp Chinese rice wine or dry sherry
♦ 1 tsp toasted sesame oil
♦ 2 tsp cornstarch

For Stir-Fry:
♦ 1 1/2 pounds skinless, boneless chicken breasts, diced
♦ 4 tablespoons peanut oil
♦ 3 cloves garlic, minced
♦ 1 tsp minced peeled ginger
♦ 1 thai chili pepper, seeded and minced (leave in a few seeds for extra heat!)
♦ 4 scallions; 2 minced, 2 cut into 1-inch pieces
♦ Kosher salt
♦ 1/4 teaspoon sugar
♦ 1/2 pound shiitake mushrooms, stemmed and diced (I omitted)
♦ 1 (8-oz can) water chestnuts, diced

For Serving:
♦ Iceberg lettuce leaves
♦ Soy sauce, chili paste and/or hot mustard

Make the stir-fry sauce: Whisk 1/3 cup water with the oyster sauce, ketchup, soy sauce, rice wine (or sherry), and sesame oil in a bowl, then whisk in the cornstarch until dissolved.

Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 4 to 5 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute; serve immediately with the lettuce leaves and accompanying sauces.

Read more about this dish and my musical pairing by clicking HERE.

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