Chicken Lettuce Wraps

Lettuce wraps seem to be all the rage these days, and why not, they are yummy. Plus, I feel like eating things out of lettuce cups makes them healthy. The validity of that last statement has yet to be determined, but it makes me feel better about myself. This recipe was given to me a year or so back, and I have made small adjustments over time, and I think it is finally about at perfection for me. These beauties can be made in advance, and tossed in a crock pot to reheat and serve at parties.

Chicken Lettuce Wraps

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds ground chicken (Can easily be omitted for a veggie version)
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced

Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceberg lettuce "cups" leaves

1. Cover mushrooms with boiling water, let stand 30 minutes then drain.
Cut and discard woody stems. Minces mushrooms. Set aside.

2. Mix all ingredients for cooking sauce in bowl, and set aside.

3. In medium bowl, combine cornstarch, sherry water, soy sauce, salt,
pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp.
oil and let sit 15 minutes to marinate.

4. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then
add chicken and stir fry for about 3-4 minutes. Set aside.

5. Add 2 TBSP oil to pan. Add ginger, garlic, and onion; stir fry about a
minute or so.

6. Add mushrooms, bamboo shoots and water chestnuts; stir fry an
additional 2 minutes.

7. Return chicken to pan. Add mixed cooking sauce to pan. Cook until
thickened and hot. Serve by spooning into lettuce leaf and roll.

You can either make extra sauce for dipping, or I found that Kikoman
Teriyaki is wonderful with them!