Sensational Chicken Lettuce Cups

  • images/corn_stir_fry.jpg

Makes 4 servings

A new American favorite. If you have good knife skills mince your own meat; the texture will be much better. This filling can also be wrapped in a flour tortilla for an Asian style burrito.

  • 2 dried black mushrooms

  • 1/2 pound ground chicken meat
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoon rice wine

Dipping Sauce

  • 1/4 cup hoisin sauce
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons chili garlic sauce
  • 1 teaspoon sesame oil

  • 1 tablespoon vegetable oil
  • 1 teaspoon minced ginger
  • 1 clove garlic, minced
  • 1/2 red bell pepper, minced
  • 1/2 cup chopped water chestnuts
  • 2 teaspoons chopped cilantro
  • 6-8 lettuce cups


  1. Soak mushrooms in warm water to cover, until softened, about 10 minutes. Drain. Discard stems and coarsely chop caps.
  2. In a medium bowl combine chicken, cornstarch and wine; stir until cornstarch is incorporated.
  3. In a small bowl combine dipping sauce ingredients and set aside.
  4. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add ginger and garlic, cook until fragrant about 15 seconds. Add chicken and cook until not longer pink. Add bell pepper, water chestnuts, and mushrooms; cook until bell pepper is soft, about 1 minute. Sprinkle with cilantro and serve with lettuce cups and dipping sauce.