Last weekend I had a pretty serious craving for lettuce wraps that wouldn't quit, and when I found big, beautiful heads of butter lettuce at the farmer's market Saturday morning I took it as a sign. I adapted my recipe from this one but made a few tweaks of my own, one of which was adding chopped asparagus since I had some leftover in the kitchen and thought it would make a perfect, healthy addition.
The asparagus gave the dish some much needed color. I also omitted the red chile paste, hot mustard, and water from the special sauce. Instead, adding a bit of red pepper flakes did the trick.
Here it is just before we chowed down. I was definitely tooting my own horn on this one because it was goooooooood. I really love it when I'm craving some sort of food and get it exactly right... it's like relief from scratching a terrible itch!Lettuce Wraps
Ingredients: Filling: 3 tablespoons oil 2 boneless skinless chicken breasts 1 cup water chestnut 2/3 cup mushroom 1 teaspoon minced garlic 4 -5 leaves butter lettuce
Special Sauce: 1/4 cup sugar 1/2 cup water 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons ketchup 1 tablespoon lemon juice 1/8 teaspoon sesame oil Pinch of red pepper flakes
Stir Fry Sauce: 2 tablespoons soy sauce 2 tablespoons brown sugar 1/2 teaspoon rice wine vinegar
Directions: To make the special sauce, dissolve the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, red pepper flakes, and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.
Bring oil to high heat in a wok or large frying pan and saute chicken breasts for 4 to 5 minutes per side or until done. Remove chicken from the pan and cool.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes.
Wash and dry the butter lettuce leaves, and fill each with the filling, topped with the special sauce. It's totally worth letting the special sauce dip all the way down your forearms, trust me.