Asian Inspired Chicken Lettuce Wraps - cooking recipe

Ingredients

Topping Sauce Ingredients
1/4 cup soy sauce
1/4 cup water
1/4 cup sugar
1 teaspoon fresh ginger or 1 teaspoon ginger paste
2 tablespoons ketchup
1/4 teaspoon rice wine vinegar
1/4 teaspoon sesame oil
1/4 teaspoon hot chili oil
1/4 teaspoon hot mustard, found in asian section of grocery
Lettuce Wrap Ingredients
6 -7 chicken tenderloins, diced
1 (8 ounce) can water chestnuts
1 cup diced bella mushroom
1/2 white onion, diced
2 cloves of minced garlic or 2 teaspoons of minced garlic in the jars
1 head , iceberg or 1 head butter lettuce
Sauce for Stir Fry
1/4 cup soy sauce
2 tablespoons brown sugar
1/4 teaspoon rice wine vinegar

Preparation

Start by mixing 2 Tbsp of brown sugar with about 1/4 c of soy sauce and a splash or two of rice wine vinegar. Set aside. In another mixing bowl, add all of the topping sauce ingredients and as much hot mustard and hot chili oil as you like. I usually use about a 1/4 teaspoon of each and it is pretty spicy. Dice all the lettuce wrap ingredients into small pieces. Pour sesame oil into a hot skillet and start by cooking the chicken over medium high heat. When chicken turns white, add the onions until they turn translucent. Finally add the mushrooms and water chestnuts. Mix all ingredients together and cook until it turns golden. Once ingredients are almost fully cooked, add the minced garlic and the sauce mixture you made in the beginning. This last part is optional, but really adds a nice texture to the lettuce wraps. You can use a deep fryer or a pan of hot oil to fry off some rice noodles until they puff up. They will cook and burn extremely fast so you need to be careful with this! Take the lettuce cups and add the chicken mixture, top with crispy rice noodles and drizzle as little or as much topping sauce as you would like.
Enjoy!