Lettuce Wraps

Ingredients

• 1 head iceberg lettuce
• 2 chicken breast halves, diced
• 1 teaspoon garlic, minced
• 2 teaspoons soy sauce
• 1 tablespoon Hoisin sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon vinegar
• 1 8 ounce can water chestnuts
• 2 green onions
• 1 cup fresh mushrooms
• 1/2 6.75 ounce package thin rice sticks, optional

Directions

• 1. Remove core from lettuce and wash in cold water. Drain.
• 2. Separate leaves and stack upside down on plate. Refrigerate until very crisp (overnight if possible.)
• 3. In large skillet, stir-fry chicken in 1 tablespoon oil until done. Lower heat to medium. Drain.
• 4. Stir in garlic, ginger, soy sauce, Hoisin sauce, sesame oil and vinegar. Cook 3 minutes.
• 5. Dice water chestnuts, green onions and mushrooms. Stir into chicken mixture and cook until onions begin to wilt.
• 6. Fry rice sticks according to package directions. Drain on paper towels.
• 7. To serve, place next of fried rice sticks on platter. Top with chicken mixture.
• 8. For each serving, spoon mixture onto crisp lettuce leaf and roll up. Serve with dipping sauce.

Servings

• Serves 6

Ingredients

• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard or brown spicy mustard
• 2 teaspoons hot water
• 1 1/2 teaspoons red chili garlic sauce

Directions

• Dissolve sugar in water. Add soy sauce, vinegar, lemon juice and sesame oil. Mix and refrigerate.
• 2. When ready to serve. Mix hot mustard with hot water. Add red chili garlic sauce.
• 3. Stir into the refrigerated sauce and serve with lettuce wraps.