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Lettuce Wraps

Source of Recipe

Sunday_Dinner@yahoogroups.com

1 tablespoon sesame oil
1 lb meat from chicken breasts or sliced white chicken meat
2 green onions, chopped
1 stalk celery, diced
1 can water chestnuts, rinsed in warm running water and chopped
1 slice ginger, minced
1 garlic clove, minced
1 red pepper, seeded and diced

Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoons water
1 head iceberg lettuce or romaine lettuce leaves (whichever you
prefer)

Wash the lettuce, dry, and separate the leaves. Set aside.

Mix together the sauce ingredients. Heat the sesame oil in a non-stick
frying pan
on high heat. Add the garlic, ginger, and green onions and fry until
the garlic and
ginger are aromatic. Add the chicken and cook until the chicken is
browned.
Remove the chicken from the pan and set aside.

Add the red pepper, water chestnuts, and celery to the frying pan. Add
the sauce
ingredients and cook at medium heat, Give the cornstarch/water mixture
a quick
restir and add to the sauce, stirring to thicken.

Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and
vegetable/
sauce mixture into the middle. The lettuce wraps are designed to be
eaten "taco-
style," with the lettuce/chicken mixture folded into a package.
Continue with the
remainder of the chicken and lettuce leaves. Serve.

Variations: Try substituting different vegetables, or using one of the
many stir-fry
sauces that are now on the market in place of the sauce.