Crunchy Chinese Chicken in Lettuce Cups |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My blond haired sister Donna made this for us once! Devine! Ingredients:
3 tablespoons soy sauce |
2 tablespoons dry sherry |
2 teaspoons rice vinegar |
2 teaspoons sesame oil |
1 1/2 teaspoons sugar |
1 teaspoon salt |
1/4 teaspoon hot red pepper, crushed |
1 tablespoon cornstarch |
1 lb ground chicken (or boca ground beef crumbles) |
1 scallion, chopped |
1/3 cup roasted peanuts (optional) |
12 iceberg lettuce leaves (wash in ice water to keep crunchy) |
1/4 cup vegetable oil |
2 teaspoons minced fresh ginger |
1 garlic clove, minced |
1 small red bell pepper, seeded and minced |
1 stalk celery, chopped |
1 jalapeno pepper, seeded and minced |
Directions:
1. In small bowl, combine 2T soy sauce, 1T sherry, rice vinegar, I t sesame oil, sugar, salt, and hot pepper. Add 2t cornstarch and stir to dissolve. Set aside.
2. In medium bowl, combine chicken, the remaining 1T each soy sauce and sherry and 1t each sesame oil and cornstarch. Blend well.
3. In wok or large skillet, heat 2T oil over high heat. Add ginger and garlic and stir fry until fragrant, about 30 seconds. Add bell pepper, celery and jalapeno pepper and stir fry until tender crisp about 1 minute. Transfer to a plate.
4. Add remaining oil to wok. Brown chicken mixture about 3 minutes until cooked. If using the crumbles it only takes about 30 seconds to warm up from the freezer since it is already cooked.
5. Return veggies to wok. Stir in reserved sauce. Cook until sauce is thickened, about 1 minute. Stir in scallion and peanuts.
6. Spoon chicken mixture into center of round platter. Arrange lettuce leaves around chicken. To eat spoon mixture into center of leaf and roll up burrito style. Enjoy!
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