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    Asian Chicken Wrapped in Lettuce Leaves


    Source of Recipe


    ivillage

    List of Ingredients




    1 lb boneless skinless chicken breasts, cut into 2-inch strips
    3 tsps light soy sauce
    3 tsps dry sherry
    2 tbsps vegetable oil
    1 large carrot, cut into 2-inch strips
    2 small zucchinis, cut into 2-inch strips
    1 green bell pepper, cut into 2-inch strips
    1/2 cup mushrooms, thinly sliced
    1/2 cup fresh water chestnuts, thinly sliced
    2 tbsps fresh mint, finely chopped
    1 head iceberg lettuce, separated into leaves

    Recipe



    1. Place the chicken in a small bowl with 2 teaspoons of the soy sauce and 2 teaspoons of the sherry and marinate for 30 minutes.

    2. In a wok or large skillet, heat 1 tablespoon of the oil over high heat. Add the chicken and stir-fry for 1 minute.

    3. Remove the chicken with a slotted spoon and set aside. Discard the oil and wipe the wok clean.

    4. Heat the remaining oil in the wok over high heat. Add the carrot and cook 1 minute. Add the zucchini, bell pepper, mushrooms, and water chestnuts and stir-fry another 3 to 5 minutes, or until the vegetables are just tender.

    5. Add the reserved chicken and the remaining teaspoon of soy sauce and teaspoon of sherry and cook 1 minute. Stir in the chopped mint.

    6. Place on a serving platter, surrounded with desired garnishes. To serve, spoon 3 to 5 tablespoons of filling onto individual lettuce leaves, roll each leaf to form a cone, and top the open end with garnish of choice.

    SUGGESTED GARNISHES: Chopped walnuts or cashews, finely chopped scallions, hoisin sauce, and finely chopped fresh mint.



 

 

 


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