|Chicken for the lettuce wraps|
I use skinless chicken thighs with this recipe. Please, please do not use white meat - it just won't be the same. Trust me. Ok. If you don't believe me- try it both ways and then come back here so I can say I told you so.
This is the medium spicy version. If you don't like spicy reduce the chile garlic sauce to 1 teaspoon (or use none at all). If you like it really spicy, increase the chile garlic sauce to two tablespoons. That much will blow your head clean off. But in a good way.
Chicken Lettuce Wraps
1-2 Pounds of Boneless, Skinless Chicken Thigh Meat, Cut into Cubes
1 Cup (80 g) of Fresh Mushrooms, Diced
8 oz. (227 g) of Water Chestnuts, Cut into Small Pieces
6 Cloves of Garlic, Minced
1 Tablespoon of Ginger, Minced
4 Tbsp of Hoisin Sauce
2 Tbsp of Oyster Sauce
2 Tbsp of Rice Wine Vinegar
2 Tbsp of Sesame Oil
1 Tbsp of Chile Garlic Sauce
3 Tbsp of Vegetable Oil
Cooked Rice or Lettuce Cups
Mix all of the ingredients together, except for vegetable oil. (This part can be completed up to 8 hours in advance).
To prepare, heat on high 3 tablespoons of oil in a large wok or skillet. Add the chicken mixture to the skillet/wok and cook until done (approximately 5 minutes). Remove from heat.
Serve over rice or in lettuce cups. The bottom line: Will I make this again? Yes and without any changes. I love this recipe just the way it is.