 | | Directions | | Mix all ingredients for cooking sauce and set aside. In bowl, combine cornstarch, sherry, water, soy sauce, 1 Tablespoon oil, salt and pepper. Pour over chicken, stir to coat and set aside for 15 minutes. Heat wok or large skillet over high heat. Add 2 Tablespoons oil to pan. Add chicken with marinade and stir fry until done, about 3-4 minutes; set chicken aside. Add 2 Tablespoons oil to wok and add water chesnuts, mushrooms, green onions, garlic and ginger. Stir fry 2 minutes. Add chicken and cooking sauce with vegetables. Cook until thickened. Serve with lettuce leaves to wrap. |
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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | COOKING SAUCE: |
| - | | 1 tablespoon Hoisin sauce |
| - | | 1 tablespoon soy sauce |
| - | | 1 tablespoon dry sherry |
| - | | 2 tablespoons oyster sauce |
| - | | 2 tablespoons water |
| - | | 1 teaspoon sesame oil |
| - | | 1 teaspoon sugar |
| - | | 2 teaspoons cornstarch |
| - | | FILLING: |
| - | | 1 teaspoon cornstarch |
| - | | 2 teaspoons dry sherry |
| - | | 2 teaspoons water |
| - | | 1 tablespoon soy sauce |
| - | | 5 tablespoons oil, divided |
| - | | salt and pepper, to taste |
| - | | 2 boneless, skinless chicken breasts, diced small |
| - | | 1 cup water chestnuts, minced |
| - | | 2/3 cup mushrooms, minced |
| - | | 2 green onions, minced |
| - | | 2 cloves garlic, minced |
| - | | 1 teaspoon fresh ginger, minced |
| - | | lettuce leaves |
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