 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Jill and Jewels Elmore Ingredients:
2 tablespoons peanut oil |
2 teaspoons sesame oil |
24 shiitake mushrooms, finely chopped |
2 large carrots, peeled and very finely chopped |
4 scallions, very finely chopped |
2 teaspoons minced ginger |
1 teaspoon minced garlic |
2 lbs ground chicken breast (or combination of white & dark) |
1 teaspoon fresh ground pepper |
2 (8 ounce) cans water chestnuts, drained and finely diced |
1 cup soy sauce |
4 tablespoons seasoned rice wine vinegar |
4 tablespoons orange juice |
4 tablespoons brown sugar |
4 tablespoons water |
3 tablespoons cornstarch |
1 teaspoon chili flakes |
4 tablespoons oyster sauce |
2 heads iceberg lettuce, washed and leaves peeled for lettuce cups |
Directions:
1. For the sauce, mix all ingredients together with a whisk or shake together in a jar. Set aside.
2. Heat a large non-stick skillet over medium-high heat. When pan is hot, add peanut and sesame oils. Sauté mushrooms, carrots, scallion, ginger and garlic for 4-5 minutes until mushrooms are cooked and vegetables are soft.
3. Add chicken and cook. Stir constantly, breaking up meat.
4. When chicken is almost cooked, add the sauce, bring to a boil, reduce heat to simmer and continue cooking 5-6 minutes.
5. While the chicken is cooking, prepare the lettuce cups.
6. Remove pan from heat, stir in water chestnuts, spoon mixture into lettuce cups and serve.
|
|