Tasty Thursday: Chicken Lettuce Wraps

March 13, 2014

March 13, 2014

My friend’s Kathleen and Mike hosted an Asian themed potluck in January- bring any food or drink from Asia.  I toyed around with a few ideas – green tea cookies, sake, dumplings…but nothing jumped out at me.

Then I thought of one of my favorite dishes – my mom makes a yummy Chicken Lettuce Wrap (inspired by P.F. Chang’s version).  I asked her for a recipe, and she emailed me this:

No measurements! So with a little trial and error…..

Ingredients

  • 1lb boneless chicken thighs (chop in food processor if possible)
  • 1 can water chestnuts
  • 2/3 cup black mushrooms
  • 1 bunch green spring onion
  • 1/4 cup soy sauce (light and or dark)
  • 2 tablespoon hoisen sauce
  • salt and pepper to taste
  • cornstarch to thicken (optional)
  • iceberg lettuce to serve

Soak the black mushrooms in hot water until soft.  Remove the mushrooms and save the liquid reserve. Dice the mushrooms.

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Cut up the spring onions.

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Chop the water chestnuts.

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Combine the water chestnuts and mushrooms, along with the chopped chicken (if you do not have a food processor, like me.. you will have to hand chop them… SO LONG). 

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Throw all the ingredients into a large pan and stir until the chicken is cooked.  Add the mushroom water reserve, soy sauce, hoisen sauce, and salt and pepper to taste.  Sprinkle the green onions in last (feel free to add in more hoisen and soy sauce to your liking).  Optional: add cornstarch to thicken the sauce.

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Serve over iceberg lettuce!

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Drool! This also tastes good with rice!

What is your favorite dish from Asia?

Do you have a go-to potluck recipe?

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