Chicken Lettuce Wraps

Ingredients

• 1 tablespoon hoisin sauce (not sugar free, but not much is used)
• 1 tablespoon soy sauce plus 1 teaspoon soy sauce
• 3 tablespoon water
• 1 tablespoon plus 2 teaspoon dry sherry
• 2 teaspoon plus 1 teaspoon cornstarch
• 1 teaspoon sesame oil
• ¼ red pepper flakes
• ½ lb. boneless skinless chicken breasts cut into ¼ inch cubes
• 1/8 teaspoon pepper
• 2 tablespoons oil (I used sesame, but can use safflower or grapeseed)
• 1 5oz. can sliced water chestnuts, drained and chopped
• 2 stalks celery, chopped
• 1 cup chopped mushrooms
• ¼ teaspoon of ginger
• 2 cloves of garlic, minced
• 1 green onion, chopped
• 6-8 leaves Boston leaf or iceberg lettuce

Instructions

1. Cooking sauce: Blend together hoisin sauce, 2 T soy sauce, water, 1 T sherry, 2 t cornstarch, sesame oil, and red pepper flakes. Set aside.
2. Combine chicken, 2 t sherry, 1 t soy sauce, 1 t cornstarch and pepper in a bowl; set aside. Be sure the rest of the ingredients are chopped and measured.
3. Heat 1 T oil in large, nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until fully cooked. Remove chicken from skillet, drain, chop into smaller pieces, and set aside.
4. Add remaining 1 T oil to skillet and add chopped water chestnuts, celery and mushrooms. Cook, stirring frequently, 2 minutes. Return chicken to skillet. Stir in ginger and garlic. Stir cooking sauce ingredients again, then pour over chicken and vegetables. Cook, stirring constantly, 1 to 2 minutes or until sauce is thickened and chicken and vegetables are evenly coated. Remove from heat. Stir in green onion.
5. Divide mixture among lettuce leaves and roll each like a burrito. Makes 6 wraps.

Do Ahead Prep