Ingredients
- 1 Tbsp. Vegetable oil
- 1 Tbsp. Plus 1 tsp. sesame oil
- 1 tsp Minced fresh ginger
- 1 tsp Chopped garlic
- 1 lb Boneless chicken, diced with
- 1/2 c. Finely minced onion
- 1/2 c. Diced water chestnuts
- 1/4 c. Grated carrot
- 1/2 c. Diced ham
- 1 Tbsp. Soy sauce
- 1 Tbsp. Hoisin sauce
- 1/4 c. Chicken broth mixed
- 2 tsp Cornstarch 12 whole iceberg or possibly bibb lettuce leaves, washed & dry
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Beijing City Chicken Wrapped In Lettuce Leaves
Servings: 1
Directions
- Heat vegetable oil & 1 Tbsp. of the sesame oil over high heat in a wok or possibly large skillet, add in ginger & garlic, and stirfry for a few seconds. Add in chicken & stirfry till the chicken turns white on all sides. Remove from pan, and add in onion, water chestnuts, carrot, and ham. Stirfry for 2 min, then return chicken to the pan, tossing the mix. Add in soy and Hoisin sauces, stirring till combined with the stirfry mix. Pour the broth mix over the stirfry & stir till thickened. Sprinkle with remaining sesame oil & remove to a serving platter. Place 1 to 2 Tbsp. of chicken in the center of each lettuce leaf. Tuck in the bottom and sides, gently rolling each package to encase the filling.
- Serves 2 per person makes a total of 6
- *Fresh veggie wrappers become more pliable for wrapping when left at room temperature for 30 min.
- NOTES : This quick chicken dish is flavored with Hoisin sauce and wrapped in lettuce leaves, for a lowfat entree. The chicken can be prepared a day ahead, and stirfried right before serving. Wash the lettuce leaves the day before, dry well, and store in the refrigerator. Cold lettuce is a perfect compliment to the spicy chicken. If you do not have lettuce, roll this mix in flour tortillas, or possibly serve it unwrapped over white rice.
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