WSIU InFocus Recipes
Chicken Lettuce Wraps
|6 oz.||skinless chicken breast|
|3 oz.||jicama, chopped|
|1 oz.||fresh mushrooms, chopped|
|1 oz.||red and yellow bell peppers, chopped|
|1 oz.||green onion, chopped|
|1/4 tsp.||garlic, chopped|
|1 oz.||ginger, chopped|
|1 tsp.||cooking wine|
|1 tsp.||low sodium soy sauce|
|1/2 tsp.||fine sugar|
|1/8 tsp.||white pepper powder|
|3/4 tsp.||plum sauce|
|3/4 tsp.||oyster sauce|
|4||iceberg lettuce leaves|
|vegetable or olive oil|
|seasonal fruit (optional)|
Chop chicken breast, jicama, mushrooms, bell peppers, green onion, ginger, and garlic separately and set aside.
Pour vegetable or olive oil over hot pan and add diced chicken. Cook for 20 minutes.
Heat wok with half-teaspoon of vegetable oil and cook ginger and garlic until translucent, then add soy sauce, oyster sauce, sugar, and white pepper.
Add chopped jicama, mushrooms, bell peppers, and green onions and cook for a few minutes. Add chopped chicken breast to wok, tossing lightly, and cook until done.
Add wine and plum sauce, and cook until hot. Divide contents into four servings, then add each serving to one iceberg lettuce leaf, roll, and serve with season fruit on the side.