Chinese chicken lettuce wraps

Chinese chicken lettuce wraps

Serves four as a main dish or six as an appetizer

• Ingredients:

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

2 teaspoons rice wine

2 teaspoons soy sauce

2 teaspoons cornstarch

2 teaspoons toasted sesame oil

• Sauce: 1 tablespoon rice wine, 2 tablespoons soy sauce, 3 tablespoons oyster sauce, 2 teaspoons toasted sesame oil, ½ teaspoon sugar, ½ teaspoon red pepper flakes

• Vegetables:

2 celery ribs, chopped

6 ounces shiitake mushrooms, thinly sliced

¼ cup water chestnuts, chopped

2 scallions, white parts minced, green parts thinly sliced

2 garlic cloves, minced

8 ounces (about one head) Bibb lettuce, leaves separated

2 tablespoons oil for sautéing

Hoisin sauce

• Instructions:

Freeze meat until quite firm, about 20 minutes. Prepare rice wine, soy sauce, cornstarch and oil together in a bowl. Pulse half of the meat in a food processor until coarsely chopped, about 10 pulses. Add to marinade and repeat with remaining half of chicken. Refrigerate for about 10 minutes. Mix sauce ingredients in a bowl and set aside.

Heat nonstick skillet over very high heat. Add a tablespoon of oil and add chicken. Cook, stirring constantly, until chicken is opaque, about four minutes. Transfer chicken to a bowl and clean out skillet.

Heat an additional tablespoon of oil in skillet and add celery and mushrooms. Cook until celery is tender but still crisp and mushrooms have reduced in size. Add water chestnuts, scallion whites and garlic.

Cook about one minute.

Return chicken to skillet, add sauce and toss to combine. Spoon mixture into lettuce leaves, sprinkle with green scallions and serve with a drizzle of hoisin sauce.

This recipe showcases chicken from Haley Farms of Modesto. The recipe is from Greens Market of Modesto.