Monday, April 5, 2010

Chicken Lettuce Wraps

*From Just Cook Already


{For Sauce to pour over wraps}
1/4 cup sugar
1/2 cup warm water
2 Tablespoons soy sauce
2 Tablespoons ketchup
1 Tablespoon lemon juice
1/8 teaspoon sesame oil
1 Tablespoon dijon mustard
2 cloves finely minced garlic

{For Chicken Stir-fry}
1 Tablespoon + 1 Tablespoon olive oil
2 Tablespoons sesame oil
2 boneless, skinless chicken breasts
1 8 oz. can water chestnuts
1 8 oz. can bamboo shoots
1/2 cup mushrooms
3 cloves garlic
3 green onions, finely chopped (optional)

{Stir-fry Sauce}
2 Tablespoons soy sauce
2 Tablespoons brown sugar
1/2 teaspoon rice wine vinegar


Begin by making pouring sauce. Mix all ingredients together and set aside.

Using a food processor, mince the chicken and saute in a pan over medium heat with 1 T. olive oil and 2 T. sesame oil until cooked through. Remove from pan and set aside.

Using the food processor again, mince, one at a time, the water chestnuts, bamboo shoots, mushrooms, and garlic. Add another tablespoon of olive oil to the pan and saute above ingredients (plus green onions, if using) until the aromas blend together, 3-4 minutes. Add chicken and stir-fry sauce and stir until well blended.

Serve with fresh, crisp lettuce leaves. The combination of savory chicken and cold, crisp lettuce gets me every time!

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