Thai Chicken Lettuce Wraps

Lettuce wraps are a common afternoon snack in Thailand. Substitute beef, pork, tofu or your favorite vegetables for the chicken if you like.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time15 Minutes

Servings6

Cook Time10 Minutes

Ingredients

3 tablespoons Vegetable Oil, divided

1 tablespoon lite soy sauce

1 tablespoon chili puree with garlic

2 teaspoons dry sherry

2 teaspoons Water

1 teaspoon cornstarch

1 teaspoon Kosher Salt

1/4 teaspoon Black Pepper

1 pound skinless, boneless chicken breasts, sliced 1/4-inch thick

3 tablespoons hoisin sauce

2 tablespoons oyster sauce

1 tablespoon dry sherry

2 tablespoons minced onion

2 tablespoons minced green onion

2 tablespoons Minced Garlic

1 teaspoon minced fresh gingerroot

1 serrano chile, seeds and ribs removed, minced

1 package shiitake mushrooms, stems removed, chopped, 3.5 ounce

1/2 cup bamboo shoots, chopped

iceberg or butter lettuce leaves

FOR DIPPING SAUCE: 1/3 cup lite soy sauce

1/3 cup water

3 tablespoons fresh lemon juice

1 tablespoon minced fresh gingerroot

2 teaspoons minced garlic

1 teaspoon sugar

Directions

In small bowl, combine 1 tablespoon oil, soy sauce, chile puree, sherry, water, cornstarch, salt and pepper.
Place chicken slices in food storage bag; pour marinade over chicken and marinate 15 minutes.
In another small bowl, combine hoisin sauce, oyster sauce and sherry; set aside.
In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and marinade; stir-fry 3-5 minutes or until chicken is no longer pink in the center.
Remove chicken from skillet; cool slightly.
Chop chicken slices into small pieces; set aside.
Add remaining oil to skillet. Add onion, green onion, garlic, ginger and chile; stir-fry 1 minute. Add mushrooms and bamboo shoots; continue stir-frying 2 minutes.
Return chicken to skillet. Add reserved hoisin sauce mixture; coninute stir-frying until chicken is heated through. Transfer to heated serving bowl.
To Serve: Place peanuts, coconut, cucumber in separate serving bowls. Serve chicken mixture with lettuce leaves and condiments, allowing guests to create their own lettuce wraps.
DIPPING SAUCE: In small bowl, combine 1/3 cup lite soy sauce, 1/3 cup water, 3 tablespoons fresh lemon juice, 1 tablespoon minced fresh gingerroot, 2 teaspoons minced garlic and 1 teaspoon sugar.

15 minutes

Prep Time

10 minutes

Cook Time

Servings

Directions

In small bowl, combine 1 tablespoon oil, soy sauce, chile puree, sherry, water, cornstarch, salt and pepper.
Place chicken slices in food storage bag; pour marinade over chicken and marinate 15 minutes.
In another small bowl, combine hoisin sauce, oyster sauce and sherry; set aside.
In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken and marinade; stir-fry 3-5 minutes or until chicken is no longer pink in the center.
Remove chicken from skillet; cool slightly.
Chop chicken slices into small pieces; set aside.
Add remaining oil to skillet. Add onion, green onion, garlic, ginger and chile; stir-fry 1 minute. Add mushrooms and bamboo shoots; continue stir-frying 2 minutes.
Return chicken to skillet. Add reserved hoisin sauce mixture; coninute stir-frying until chicken is heated through. Transfer to heated serving bowl.
To Serve: Place peanuts, coconut, cucumber in separate serving bowls. Serve chicken mixture with lettuce leaves and condiments, allowing guests to create their own lettuce wraps.
DIPPING SAUCE: In small bowl, combine 1/3 cup lite soy sauce, 1/3 cup water, 3 tablespoons fresh lemon juice, 1 tablespoon minced fresh gingerroot, 2 teaspoons minced garlic and 1 teaspoon sugar.