Modified this recipe from food.com and let me tell you it was a delicious dinner last night. Lots of protein, some high quality fats and most importantly an abundance of flavour. Next time I make these I’m going to throw some more heat in, but that’s cause I like spicy!
- 1 head iceberg lettuce
- 2 tablespoons vegetable oil
- 2 chicken breasts, chopped into bite sized pieces
- 1 teaspoon garlic, minced
- 1/2 yellow onion, finely chopped
- 1/4 yellow pepper, finely chopped
- 1/4 red pepper, finely chopped
- 250 g sliced water chestnuts, slivered
- 2 cups shiitake mushrooms, slivered, matchstick (or crimini)
- 2 tablespoons soy sauce
- 1/2 teaspoon brown sugar
- 5 tablespoons hoisin sauce, use more if desired
- 1 tablespoon chili sauce, adjust to taste
- 2 scallions, slivered
- 1 teaspoon coriander or 1 teaspoon cilantro
- 1/4 cup peanuts, kettle cooked is best (crushed or whole)
- Unwrap lettuce into “cups” and wash thoroughly.
- Prepare (chop) your chicken and vegetables as you wait.
- Saute the garlic the vegetables oil. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
- Add chicken, stir fry until no longer pink.
- Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
- While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
- Add the soy sauce mixture to the pan. Fry for about 2 minutes.
- Add the hoisin sauce and chili paste.
- Add the scallions, coriander and peanuts.
- To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
- If desired, shrimp can be substituted for chicken. Note on hoisin sauce: because hoisin is a prominent flavour in this recipe, different types of sauces may alter the taste. Try to find a simple hoisin sauce by looking at the ingredients. I tend to stay away from additional vinegars or spices, but ultimately the choice is up to you