Chicken Lettuce Wraps

These lettuce wraps are delicious and fun to eat! This has been a very requested recipe amongst my friends and family.

In a food processor you need to purée 1/2 of a small sweet onion and 1 can of drained sliced water chestnuts. Set aside for later.

Heat 2 T. Canola oil with 1/2 tsp. sesame oil
over med/hi heat.
Add in this order;
Chopped chicken breast (I use 4)
Cook through until chicken turns white.
Add 1/3 c of soy sauce, 1/4 c rice vinegar, 2 T brown sugar, 1/2 tsp hoisin sauce, 1/4 tsp oyster sauce, 1 tsp crushed garlic, the sweet onion and water chestnut mixture, and a generous squirt of Korean chili paste. Stir until well blended and bring to a boil for about 7 minutes stirring constantly. Cut 1 bunch of green onion and add at the very end of cooking. Reserve a pinch for your dipping sauce.

Dipping sauce is equal parts of soy sauce and rice vinegar. Add a generous pinch of brown sugar and your remaining pinch of green onion. Add chili paste and garlic to your desired heat level.

Crispy rice noodles:
Heat canola oil in pan
Add Maifun (or whatever brand you prefer) rice sticks or noodles to oil until they get puffy. Remove and place on paper towel.

Spoon meat onto lettuce cups, top with crispy rice noodles. Roll and dip into sauce. ENJOY!!!

TIPS:

Most restaurants that you order this dish from will have mushrooms in it. If you must have mushroomsjust toss them in the food processor with your sweet onion and water chestnuts. I found that the mushrooms have no bearing on the flavor of this dish so I opt to save the money and exclude them.  :)