I made these for dinner last night and they were SO TASTY! I served them stir fry and rice, but I think they would be a sufficient meal on their own. Plus, the chicken mixture can be done ahead of time and refrigerated making your dinner prep a whole lot easier.
(serves 6)
8 chicken tenders
sesame oil
1 cup water chestnuts
1 1/2 cups mushrooms
1 small onion
Cube chicken tenders and saute in sesame oil (or olive oil if you don't have sesame oil on hand) until cooked all the way through. While chicken is cooking mince the water chestnuts, mushrooms and onion (a food processor makes this step easy easy easy). Once the chicken is cooked mince the chicken into small pea size pieces as well. Combine the mushroom, onion, and water chestnut mixture with the minced chicken.
At this point you can cover and refrigerate the mixture until ready to put together your meal or continue on.
Stir Fry Sauce
4 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon rice wine vinegar
1 clove garlic (minced or pressed)
2 tablespoons hoisin sauce (the original recipe didn't call for this, but I added it in and it gave the sauce a great little umph!)
Combine the stir fry sauce ingredients, pour over the chicken and mushroom mixture and stir until evenly coated.
Heat mixture in a wok or large frying pan for about 5-10 minutes.
Serve in iceberg lettuce cups.
2 comments:
you actually made something with mushrooms??? These sound so good, honey! I had lunch with my sister at Dave Wong's in Stockton and guess what I had?? Yep, lettuce wraps! I'm makin' these for sure!
Tried these tonight! Your dad said they were BETTER than Dave Wong's!! I loved them too. How fun to have something new and delicious.
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