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Learn moreHoisin Chicken in Lettuce Leaves
Ingredients
- 2 T vegetable oil
- 1 T fresh ginger finely chopped, peeled
- 1/2 t salt
- 2 scallions chopped (¼ C, separated)
- 2 skinless/boneless chicken breast halves (about 1 lb), cut into ½ inch pieces
- 1/4 C bottled hoisin sauce
- 1 1/2 t Worcestershire sauce
- 1 t rice vinegar (not seasoned)
- 1/2 C pine nuts
- 12 large red or green leaf lettuce leaves
Preparation
- Heat wok or 12 inch heavy skillet (not non-stick) over moderately high heat until just smoking, then add oil, ginger, salt, and 2 T (half of them) scallions and stir-fry until just cooked through – about 2 minutes.
- Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar and pine nuts and stir-fry until heated through, about 1 minute.
- Transfer to a bowl and sprinkle with remaining 2 T scallions.
- Serve by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.