Leafy Chicken Wraps

Name: Leafy Chicken Wraps
Ingredients: 1 head romaine lettuce; 1 tbsp olive oil; 1 clove garlic, peeled and crushed; 1/2 large onion, diced; 1 1/2 lb chicken breast, diced; 1 tbsp soy sauce; 1 tbsp fish sauce (found at Asian grocery stores); 1 tbsp sherry (or 3 tbsp vegetable broth); 6 large shiitake mushrooms, diced; 1/4 cup water chestnuts, diced; 1/4 cup carrots, shredded; 2 tbsp cornstarch; Plum sauce (found at Asian grocery stores)

13 ingredients

8 steps

Ingredients

1 head romaine lettuce
1 tbsp olive oil
1 clove garlic, peeled and crushed
1/2 large onion, diced
1 1/2 lb chicken breast, diced
1 tbsp soy sauce
1 tbsp fish sauce (found at Asian grocery stores)
1 tbsp sherry (or 3 tbsp vegetable broth)
6 large shiitake mushrooms, diced
1/4 cup water chestnuts, diced
1/4 cup carrots, shredded
2 tbsp cornstarch
Plum sauce (found at Asian grocery stores)

Directions

1

Rinse lettuce leaves and spin dry.
2

Heat oil in a large pan.
3

Add garlic and onion and cook over medium-high heat 1 minute, stirring often.
4

Add chicken and cook 5 minutes.
5

Add soy sauce, fish sauce, sherry, mushrooms, water chestnuts, and carrots and cook 5 minutes more.
6

Whisk cornstarch with 2 tbsp water; add to pan and stir until sauce has thickened.
7

Place mixture in a serving dish.
8

For wraps: Spoon chicken onto a lettuce leaf and season with plum sauce.