Asian Chicken Lettuce Wraps

Serves 6

  • 6 each dried black Chinese mushrooms

  • 1 medium carrot (small diced)

  • 1 red bell pepper (small diced)

  • 2 green onions (thinly sliced)

  • 1/2 cup cashews (medium chopped)

  • 6 each chicken thighs (skinned, boned and small diced)

  • 2 teaspoons dry sherry

  • 1 teaspoon soy sauce

  • 1 teaspoon fresh ginger (minced)

  • 1 tablespoon plus 1/2 teaspoon cornstarch

  • 3 cups plus 2 tablespoons and 1/2 teaspoon peanut oil

  • 3 heads iceberg lettuce

  • 2 oz. rice sticks



  • 2 tablespoons dry sherry

  • 1 tablespoon light soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon sesame oil

  • 1/2 teaspoon light brown sugar

  • 1/4 teaspoon Chinese chili sauce 

Soak mushrooms in hot water until soft. Dice caps and discard stems. Combine with carrots, red pepper and green onions. Refrigerate until ready to cook. Add sherry, soy sauce, ginger, 1/2 teaspoon cornstarch and 1/2 teaspoon peanut oil to chicken, mix well and refrigerate until ready to cook. Cut top 1/3 off each head lettuce and separate into round cups and refrigerate. Cook rice sticks by placing 3 cups oil in wok over medium high heat. When oil is ready the rice stick should puff immediately. Add in small amounts and after it puffs, turn over and do the other side. Remove and drain on paper towels. Combine remaining cornstarch with an equal amount of cold water. Just before serving, place wok over high heat. Add 2 tablespoons oil and roll it around until it smokes. Add thighs and cook until done (4-5 minutes). Add vegetables and cook about 2 minutes. Add nuts and sauce. When sauce boils, add cornstarch mixture and toss to glaze. Pour mixture out onto rice sticks and serve with lettuce cups.