Chicken Lettuce Cups

Ingredients

• •2 tablespoons light soy sauce
• •1 tablespoon hoisin sauce
• •2 tablespoons clear rice vinegar
• •½ teaspoon salt
• •½ teaspoon sugar
• •3 tablespoons vegetable oil
• •2 cloves garlic
• •2 teaspoons fresh ginger
• •⅓ cup red onion
• •1 cup button mushrooms
• •½ cup water chestnuts
• •1 pound chicken breasts
• •8 leaves iceberg lettuce
• •¼ cup fresh cilantro
• •¼ cup cashews
• •

Cooking Instructions

1. 1.

   Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.

   2 min

2. 2.

   Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.

   3 min

3. 3.

   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. 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.

   5 min

4. 4.

   Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

   3 min