Bring this to a potluck or serve this to a dinner and watch as it disappears right in front of your eyes. It might need a bit of your effort on its preparation, but it will definitely be worth it. Your dinner guests or the party goers will fall under its spell in just the first bite! Our friend over at Food.com has this to say about this recipe:
“I’ve made so many different lettuce wraps and this is the recipe I come back to over and over again.”
I first tasted these lettuce wraps at an Asian restaurant downtown. I got addicted to it because it really tasted so savory for an appetizer. Granted, during that first time I didn’t even know what was on it. I just loved the mishmash of flavors on it and I truly didn’t care that I might be eating something that I used to not like.
Ingredients
3 tablespoons Wesson oil
2 Tyson boneless skinless chicken breasts
1 cup Dynasty water chestnut
2⁄3 cup Great Value mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves Green Giant iceberg lettuce
Special Sauce
1⁄4 cup Domino sugar
1⁄2 cup water
2 tablespoons Kikkoman soy sauce
2 tablespoons Heinz rice wine vinegar
2 tablespoons Heinz ketchup
1 tablespoon lemon juice
1⁄8 teaspoon Cookwell sesame oil
1 tablespoon Heinz hot mustard
2 teaspoons water
1 -2 teaspoon Dynasty garlic and red chili paste
Stir Fry Sauce
2 tablespoons Kikkoman soy sauce
2 tablespoons Domino brown sugar
1⁄2 teaspoon Heinz rice wine vinegar
Instructions
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 pan. Add stir fry sauce to pan, saute mixture a couple minutes then serve in lettuce leaves.
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Quick Tip: If you want this as a full meal, you can serve it over rice.
Thanks again to Food.com for this amazing recipe.