Love and Cook

Chinese Chicken Lettuce Wraps

Servings	Prep Time
4	20minutes

Cook Time	Passive Time
10minutes	15minutes

Servings	Prep Time
4	20minutes

Cook Time	Passive Time
10minutes	15minutes

Ingredients

Chicken:

Sauce:

Stir-fry & serve:

2tablespoons vegetable oil
2 celery stalkscut into thick slices
150-200g shiitake mushroomsstemmed and sliced thin
1small tin water chestnuts
3 garlic clovesgrated
3 to 4 spring onionswhite parts finely chopped & green parts sliced thin for serving
1large head butterhead lettucewashed, dried & leaves separated and left whole
Hoisin sauceto serve
Roasted peanutsto serve

Instructions

The chicken & sauce:

The chicken: Place chicken pieces on large plate in single layer. Freeze meat until firm and starting to harden around edges, about 20 minutes.
Whisk rice wine, soy sauce, oil, and cornflour together in a bowl. Pulse the meat in a food processor until coarsely chopped into 1⁄4” to 1/8-” pieces, about 10 pulses. Transfer chicken to the bowl with rice wine mixture & toss chicken to coat and refrigerate for 15 minutes.
For the sauce – Whisk all ingredients together in a bowl; set aside.

Stir-fry & to serve:

Drain the tin of water chestnuts, rinse and chop into small cubes, about 1/4″.
To stir-fry: Heat 1 tablespoon oil in a large wok or frying pan over high heat until smoking. Add chicken and cook, stirring constantly, until opaque, 3 to 4 minutes. Transfer to a bowl and wipe out the pan.
Heat remaining 1 tablespoon oil in the now empty pan over high heat until smoking. Add celery and mushrooms; cook, stirring constantly, until mushrooms have reduced in size by half and celery is crisp-tender, 3 to 4 minutes. Add water chestnuts, spring onion whites and garlic; cook, stirring constantly, until fragrant, about 1 minute. Whisk sauce to recombine. Return chicken to skillet; add sauce and toss to combine. Transfer to a serving bowl.
Serve with lettuce, hoisin sauce, spring onion greens and roasted peanuts.