Sam and Liam came over last night to show me how to make lettuce wraps.  They are very good teachers.  I’m sure you will enjoy them when she “teaches ” you!!  Just follow along:)

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Sam's famous name Chicken Lettuce Wraps

Course

appetizer, Main Dish

Cuisine

Asian

Prep Time

30 minutes

Cook Time

15 minutes

Servings

Ingredients

• 6 tablespoons oil
• 2 chicken breast halves bonless, skinless
• 1 cup water chestnuts chopped
• 3 tablespoons chopped onions
• 1 teaspoon garlic minced
• 4 to 5 iceberg lettuce leaves
• 1/4 cup sugar
• 1/2 cup water
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/8 teaspoon sesame oil
• 1 tablespoon hot mustard
• 2 teaspoons water
• 1-2 teaspoons red chile paste
• 1 - 2 teaspoons garlic crushed
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice vinegar

Course appetizer, Main Dish Cuisine Asian Prep Time 30 minutes Cook Time 15 minutes Servings Ingredients 6 tablespoons oil 2 chicken breast halves bonless, skinless 1 cup water chestnuts chopped 3 tablespoons chopped onions 1 teaspoon garlic minced 4 to 5 iceberg lettuce leaves 1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil 1 tablespoon hot mustard 2 teaspoons water 1-2 teaspoons red chile paste 1 - 2 teaspoons garlic crushed 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice vinegar

Instructions

1. Make the special sauce by dissolving the sugar in the water in a small bowl. Add soy sauce, rice vinegar, ketchup, lemon juice and sesame oil. MIx well and refrigerate until you are ready to serve. Combine hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and chile paste to the special sauce mix to pour over the wraps.

   

Filling for wraps

1. Bring oil to high heat in a wok or large frying pan Saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool

   
2. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
3. Prepare stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
4. When chicken is cool, mince it as the mushrooms and water chestnuts are.
5. With the pan still on high heat, add another tablespoon fo vegetacle oil. Add chicken, garlic, onions, water chestnuts and mushrooms. to the pan. Add The stir fry sauce, and saute for a couple of minutes, then serve in a bowl next to a plate of 'lettuce cups.
6. Top with special sauce.

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