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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.