Stir-Fry Chicken with Lettuce

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Servs: 4   Prep:   Cook:

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Ingredients [?]

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  • add   4 lettuce leaves
  • add   2 green shallots, chopped
  • add   1 Tbsp. plus 1 tsp. dry sherry or Chinese rice wine, optional
  • add   1 Tbsp. plus 1 tsp. Hoisin sauce
  • add   1/2 lb. canned sliced water chestnuts, drained, chopped
  • add   1/2 tsp. sesame oil
  • add   1 tsp. fresh ginger, grated
  • add   2 Tbsps. plus 2 tsps. peanut oil
  • add   1 Tbsp. plus 1 tsp. soy sauce or tamari
  • add   2 tsps. cornflour
  • add   1 egg, lightly beaten
  • add   1 lb. minced chicken
  • add   8 Chinese dried mushrooms, stems discarded


  1. Place mushrooms in bowl, cover with boiling water, and let stand for 20 minutes. Drain mushrooms and chop finely. Combine mushrooms with next 4 ingredients in a bowl. Cover and stand 10 minutes. Heat oil in a wok or heavy nonstick frying pan over high heat. Stir-fry chicken mixture and ginger for about 5 minutes, or until cooked through. Add remaining ingredients, except lettuce, and stir-fry until thoroughly heated. Serve on lettuce leaves.

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