Chicken Lettuce Wraps

I have been wanting to try to re-create Chicken Wraps. For my version, I combined two recipes --- one from A Little San Francisco Cookbook, it's says that they are Cantonese in origin.  And the other recipe came from Food & Wine, April, 2007.  Not authentic, but very tasty. 

---Barbara

Chinese Chicken Lettuce Wraps

Serves 4

Marinade: 

3 T. chopped garlic 

1.5 T. grated fresh ginger 

1/2 t. red pepper flakes (optional - but we like heat) 

1 T. canola oil 

 

Stir fry Sauce: 

1 T. soy sauce 

1.5 t. dry sherry 

1.5 t. Chinese black bean sauce 

1.5 t. sugar 

3/4 t. cornstarch dissolved in 2 T. water 

1 medium head butter lettuce, leaves separated 

1 large carrot, cut into match sticks -- I used store bought 

1 lb. chicken thighs, cleaned, dried, chopped into 1/2 inch dice (bite-size) 

1 8-ounce can water chestnuts, drained -- be sure to buy diced 

3 green onions, sliced thin, white and as much of the green parts as you can 

oil for stir-frying chicken broth, if needed, for stir-frying  

 t. sesame oil 

1/4 c. chopped fresh cilantro 

 Finely chop chicken -- this takes some time. 

Mix together chicken, water chestnuts, green onions with marinade ingredients in a medium bowl; marinate for 10 minutes. Meanwhile, tear large leaves in half and prepare carrots and cilantro; set aside. Make stir fry sauce with the soy sauce, sherry, black bean sauce, sugar and the dissolved cornstarch.

Heat 1 -2 T. canola oil in a large work or frying pan until extremely hot and swirling.

Add chicken mixture; stir-fry until chicken is opaque, 6- 10 minutes, and starts to brown. Add a little chicken broth if starts to stick. Add stir fry sauce and reduce heat to medium for one more minute, until sauce thickens, stirring constantly. Remove from heat. Stir in sesame oil. Mound chicken mixture in center of a serving dish. Surround chicken mixture with about 20 lettuce leaves. To eat, place 2 T. chicken mixture in a lettuce leaf with some carrots and cilantro; roll up.