Tuesday, July 7, 2009

Asian Lettuce Wraps (recipe 2 in don't drop dead of a heart attack before you're 50 series)

I actually really love these.  This is a trendy dish that is served in many up-scale Asian fusion restaurants, and I really have no idea how authentically Asian this dish is, however all the ingredients are traditional on some level.  You can make a double recipe of this and it will only get better in the fridge for the next day, and the lettuce, well... it's lettuce, it will keep a few days.

4 boneless, skinless chicken breasts
2 cups water chestnuts
2 cups mushrooms
6 Tbsp chopped onions
2 cloves minced garlic
2 tsps minced ginger

10 leaves of iceberg lettuce

Stir Fry Sauce

4 Tbsp soy sauce
4 Tbsp Barley Malt Syrup
2 Tbsp rice wine vinegar
1 tsp sesame oil

Dipping Sauce

1/4 cup Barley Malt Syrup
1/8 cup water
2 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp Ketchup
1 Tbsp lemon juice
splash of sesame oil
2 Tbsp Hoisin sauce (kung moon is a good brand.)
1/2 tsp dry mustard
2 tsp Vietnamese red chili hot sauce

in a lightly oiled saute pan cook the chicken breasts until just cooked through.  Remove from heat and set aside to cool.  Chop mushroom and water chestnuts into small pea sized pieces.  When the chicken is cool, chop it into the same small pieces.  Combine with onions, garlic, and ginger.  Toss with stir fry sauce, and set aside to marinade for a couple of minutes.  

Prepare the dipping sauce by combining all the ingredients into a small bowl and whisking together.  Set aside until ready to serve.

In a saute pan on medium high heat, add the chicken mixture and stir fry for 2 minutes.  Serve in the lettuce cups, wrap into a purse and dip into the sauce. Yum.

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