3 tablespoons soy sauce
1 tablespoon Hoisin sauce
1 tablespoon sesame oil
1 tablespoon sherry wine
2 tablespoon honey
2 teaspoons garlic chili sauce
1 teaspoon grated ginger
1 teaspoon grated fresh garlic
2 teaspoons cornstarch
1 ½ pounds mixed boneless skinless chicken breasts and thighs
4 tablespoons peanut oil, divided
4-ounce package shiitake mushrooms, stems discarded and caps thinly sliced
1 bunch scallions, whites and tops sliced and separated
4 ounces red bell pepper sliced into short thin strips (about half of one large red bell pepper)
4 ounces radishes or daikon sliced into small matchstick pieces*
1 cup dry roasted peanuts, coarsely chopped
2 heads Boston Bibb lettuce or Butter lettuce
IMPORTANT: The majority of this recipe is preparation with a short cooking time so make sure you have all ingredients prepped before you start to cook.
Make the sauce in a small sauce pan by combining all ingredients and bring to a boil, then remove from heat and set aside.
Trim the breasts and thighs of fat. Cut each piece into thin strips with a very sharp knife, rotate then cut the opposite way to form small pieces. Alternatively, you could cut into chunks and pulse a few times in a food processor. What you want are small pieces, not ground so I like to do it by hand so I can control the size. Set the cut chicken aside.
In a heavy-duty wok over high heat, add two tablespoons of the oil and add the mushrooms. Cook in the hot oil until they start to brown, about 3-4 minutes.
Add the scallion whites and red bell pepper strips and toss and cook one minute. Remove pan contents to a waiting bowl.
Add the remaining two tablespoons of oil and once shimmering hot, add the chicken and immediately toss and scrape the bottom until no pink shows.
Pour off and discard the liquid by pouring everything into a strainer. Place the chicken back in the pan and add the sauce and once hot and bubbly, add the cooked vegetables back in and toss.
Heat just to bring to hot then remove from the burner.
To serve, place open lettuce leaves on a platter and add drained spoonfuls of the chicken mixture into each lettuce leaf, then top with matchstick radish pieces, scallion greens and peanut pieces and serve.
*The easiest way to prepare the radishes are to cut the top and bottom off then cut in half top to bottom. Lay the pieces cut down and with a sharp knife, cut half-moon slices. Then lay the half moon slices out like fanning a deck of cards and run the knife through again, sweeping through the pile. They don’t need to be perfect. Also if you prefer, a Daikon radish could be used, peeled, cut into slices then the slices into matchstick.
Keywords: Asian Chicken Lettuce Wraps