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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe comes from my friend Linda. She is from Guam is an incredible incredible incredible cook. Her wraps and egg rolls are awesome. Enjoy Ingredients:
1 tablespoon sesame oil |
1 pound chicken breast cut in small pieces |
2 green onions chopped |
1 stalk celery diced |
1 can water chestnuts rinsed and chopped |
1 slice ginger chopped |
1 clove garlic minced |
1 red pepper seeded and diced |
sauce |
1 tablespoon soy sauce |
2 tablespoons oyster sauce |
1 tablespoon water |
1 teaspoon sugar |
1 tablespoon cornstarch mixed with 2 tablespoon water |
1 head iceberg or romaine lettuce |
Directions:
1. Wash and dry lettuce then separate leaves and set aside.
2. Mix together sauce ingredients.
3. Heat oil in pan on high then add garlic, ginger and green onions.
4. Fry until garlic and ginger are aromatic.
5. Add chicken and cook until chicken is browned.
6. Remove meat then add vegetables and cook a few minutes.
7. Add chicken and sauce then cook on medium heat.
8. Stir together cornstarch and water then add to sauce to thicken.
9. Spoon mixture into lettuce and eat taco style.
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