Hoisin Chicken Lettuce Wraps
From playswithfood 15 years ago
- 5 minutes to make
- Serves 4
No need to order Chinese take-out when you can make this yummy hoisin chicken dish and serve it with rice or lettuce for a no hanky-panky American-Chinese restaurant favorite!
Ingredients
- 2 tablespoons canola or peanut oil shopping list
- 2 - 3 tablespoon peeled fresh ginger, grated (fresh is the key!) shopping list
- 2 scallions, chopped (about a 1/4 cup) shopping list
- 2 skinless boneless chicken breasts or 4-6 thighs, cut into 1/2-inch pieces shopping list
- 1 8-oz can sliced water chestnuts, rinsed and coarsely chopped shopping list
- 1/4 cup bottled hoisin sauce (highly recommend Lee Kum Kee brand) shopping list
- 1 1/2 teaspoons worcestershire sauce shopping list
- 1 teaspoon rice vinegar (not seasoned) shopping list
- 1/2 cup pine nuts, toasted (prep in advance of starting recipe) shopping list
- 12 large red or green-leaf lettuce leaves (or serve with rice!) shopping list
How to make it
- This goes very fast!
- Heat a wok or a 12-inch heavy skillet over moderately high heat - then add oil.
- Add ginger and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds.
- Add small cubed chicken and stir-fry until just cooked through, about 2 minutes.
- Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and toasted pine nuts and stir-fry until heated through, about 1 minute.
- Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
- Serve by spooning hoisin chicken into lettuce leaves or over rice.
- Original recipe found in Gourmet Magazine 2006 This is my adaptation. Enjoy!
The Rating
Reviewed by 6 people-
What no hanky panky awwwww hehe - great recipe thanks for sharing :)
aussie_meat_pie
in My Kitchen loved it
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Looks great! :)
adzell
in Ann Arbor loved it
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These look wonderful!
pleclare
in Framingham loved it
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