Place mushrooms in hot water to soften a few minutes. Remove
stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine,
sugar, and pepper in a bowl.Combine ground chicken (I put the
chicken in the food processor), softened mushrooms and water
chestnuts into a bowl. Pour over chicken; toss. Let marinate for
15 minutes.
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set
aside.
Heat remaining sesame oil in a wok or skillet over high heat. Add
garlic; cook until golden, about 10 seconds. Add chicken mixture;
stir fry until browned, breaking the chicken up as it cooks, about 4-
5 minutes.
To serve, spoon 1/4 cup of the chicken into each lettuce leaf.
Garnish with scallions and a spoon a little Spicy Hoisin Dipping
Sauce onto each one.
Originally Submitted
2/7/2012
0 Out of 5 from
0 reviews
You can add this Asian Chicken Lettuce Wraps recipe to your own private DesktopCookbook.
