Hard Work Generates Results

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)


  1. Unwrap lettuce into “cups” and wash thoroughly.
  2. Prepare (chop) your chicken and vegetables as you wait.
  3. Saute the garlic the vegetables oil. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
  4. Add chicken, stir fry until no longer pink.
  5. Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
  6. While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
  7. Add the soy sauce mixture to the pan. Fry for about 2 minutes.
  8. Add the hoisin sauce and chili paste.
  9. Add the scallions, coriander and peanuts.
  10. To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
  11. 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