1/4 lb boneless skinless chicken breast, cut into pieces
1 tbs bottled oyster flavored sauce
2 tbs walnut pieces
3 tsp seasame oil, divided
1 tsp minced fresh ginger
1 medium garlic clove, crushed
1/4 cup diced carrots
1/2 cup diced shitake mushrooms
1/2 cup diced canned water chestnuts
1/2 tbs chinese red wine
Hoisin sauce
8 small iceberg lettuce cups (inner leaves from lettuce that curve into a cup)
Instructions
Preheat oven or toaster to 350.
Place chicken in a bowl with oyster sauce and let stand of 10 min. Place walnuts on a tray in
the oven for about 5 min.
Heat wok over high heat. Add 1 tsp of sesame oil. Add ginger and cook, stirring until fragrant
(about 10 sec). Add chicken and stirfry for 1 min. Add garlic, carrots, mushrooms, and water
chestnuts. Stir fry 2 min. Add remaining 2 tsp of sesame oil and chinese red wine. Cook to
heat through (a few secs).
Add walnuts and toss to coat. Remove from heat. Spread a spoonful of hoisin sauce on a
lettuce cup, spoon in chicken mixture, wrap in lettuce cup and eat.
Originally Submitted
2/14/2010
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