So I love, love, LOVE, chicken lettuce wraps! and so does my family. The kids think they are the best food ever made (next to spaghetti) and I love this recipe from Martin Yan. You can serve it as an appetizer or as a main meal like we do!
2 dried black mushrooms
1/2 lb ground chicken or turkey
1 1/2 tsp cornstarch
2 tsp Chinese rice wine or dry sherry
1/4 C hoisin sauce (not plum sauce)
2 tsp soy sauce
1 1/2 t chili garlic sauce (watch out how hot you make it when doubling this recipe)
1 tsp sesame oil
1 Tbsp vegetable oil
1 tsp minced ginger
1 clove garlic, minced
1/2 red bell pepper, seeded and finely chopped
1/2 C finely chopped water chestnuts
2 tsp fresh chopped cilantro
8 small iceberg lettuce cups
1.In a small bowl soak the mushrooms in warm water to cover until softened, about 15 min; drain. Discard the stems and coarsely chop the caps. Set aside. (I skipped this step since I didn't have them)
2.In a bowl, combine the chicken, cornstarch, and rice wine and mix well. Let stand for 10 minutes.
3. To make the sauce, combine all the ingredients and mix well. Set aside.
4. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook until fragrant about 15 seconds.
5. Add the chicken mixture and stir-fry until crumbly and no longer pink, about 2 minutes.
6. Add the bell pepper, water chestnuts, and mushrooms and stir-fry until the bell pepper is soft, 1 to 2 minutes.
7. Stir in the cilantro
Serve chicken mix on a platter, with lettuce cups on another platter, and sauce in a bowl. I actually mixed in the sauce with the chicken mixture (I used turkey and it was great!) Spoon in some of the chicken mixture into the lettuce cups and wrap around like a taco :) We have used other types of lettuce before but the iceberg holds the cups better. There is none left and more than doubled the batch :)