Lettuce wraps are considered a fairly 'new' dish in the culinary world, as they are only around 30 years old. They really shouldn't be labeled as Chinese cuisine, as they are more Cantonese in origin. Fresh veggies don't really feature heavily in traditional Chinese recipes, so the likelihood is that this dish was created for Western palettes. A great recipe, but don't forget to wipe the drops on your chin before you leave the house!
2 cups chopped cooked skinless chicken breast
3 tablespoons light soy sauce
1/2 lime, juiced
3 tbs. brown sugar
3 tbs. bean sauce
1 tbs. peanut oil
3 cloves garlic, minced
1 medium onion, finely chopped
1 c. chopped mushrooms
1/4 cup fresh bean sprouts
1/4 cup sliced almonds
Seasoned salt and pepper
1 cup shredded carrots (optional)
One head butter lettuce (iceberg works as well, it just breaks easier)
Hoisin Sauce (to add in to the leaves, if wanted)
1. Combine fist 5 ingredients and let marinade for several hours.
2. Heat oil in a saucepan over medium heat. Add onion and garlic, and cook until brown and caramelized. Add chicken mix. Cook until chicken is cooked, and sauce is a bit reduced - about 5 mins.
3. Take whole entact leaves off the head of lettuce. Put chicken mix in, then top with some beansprouts, and hoisin sauce if desired. Roll into a wrap.
4.Pray. Eat. Enjoy. Take a literal trip down memory lane.