Hoisin Chicken in Lettuce Leaves |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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You can make this superfresh-tasting version of the Chinese takeout classic yourself. Ingredients:
2 tablespoons vegetable oil |
1 tablespoon finely chopped peeled fresh ginger |
1/2 teaspoon salt |
2 scallions, chopped (1/4 cup) |
2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/2-inch pieces |
1 (8-oz) can sliced water chestnuts, rinsed and coarsely chopped |
1/4 cup bottled hoisin sauce (preferably lee kum kee, house of tsang, or koon chun brand) |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon rice vinegar (not seasoned) |
1/2 cup pine nuts (2 1/2 oz) |
12 large red- or green-leaf lettuce leaves |
Directions:
1. Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
2. Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.
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