Chicken Lettuce Cups

Ingredients

• 1 cup mushrooms canned chopped
• 1 Handful cilantro leaves fresh coarsely chopped
• 2 teaspoons ginger fresh minced
• 2 cloves garlic minced
• 1 tablespoon hoisin sauce 
• 8  inner leaves iceberg lettuce chilled trimmed
• 2 tablespoons soy sauce light
• 0.3 cup onion red minced
• 2 tablespoons rice vinegar 
• 0.3 cup roasted cashews unsalted coarsely chopped
• 0.5 teaspoon salt 
• 1 pound chicken breast boneless skinless minced
• 0.5 teaspoon sugar 
• 3 tablespoons vegetable oil 
• 0.5 cup water chestnuts minced

Equipment

• bowl
• wok

Directions

1. Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
2. Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds.
3. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes.
4. Remove the contents of the wok.
5. Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink.
6. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
7. Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews.
8. Serve warm.
9. Reprinted with permission from Feeding The Dragon: A Culinary Travelogue Through China with Recipesby Mary Kate Tate & Nate Tate, (C) © 2011 Andrews McMeel Publishing, LLC