Ingredients
2 Servings Chicken Wrap Mix, recipe follows
6 cups Iceberg Lettuce cup, washed, dried & trimmed
1 tbsp Canola
1 tsp Garlic
¼ cup Red Onions, diced
¼ cup Water Chestnuts, sliced, drained & chopped
½ cup Lettuce Wrap Sauce, recipe follows
1 tbsp Green Onions, sliced
2 tsp Thai Basil, coarsely chopped
½ cup Thai Sweet Chili Sauce, purchased Mae Ploy Brand
Soy Sauce, to taste
Sambal Oelek, red chili paste, to taste
1 lb Chicken Breast Meat, ground
1 tbsp Fish Sauce
1 tbsp Lemongrass, fresh-finely minced
¼ cup Fresh Cilantro, coarsely chopped
2 tsp Fresh Lemon Juice
1 tbsp Lemongrass, minced
½ cup Lime Juice
½ cup Oyster Sauce
¼ cup Soy Sauce
Sriracha Sauce, to taste
¾ cup Sweet Soy Sauce
2 tbsp Water
Preparation
Combine and mix all chicken wrap mix ingredients. Marinate for at least an hour.
Combine and mix all the ingredients for the wrap sauce. Refrigerate until needed.
Heat oil in wok or sauté pan.
Add red onions & garlic, stir fry until garlic just begins to brown.
Add chicken mix, stir fry until chicken begins to brown.
Add remaining ingredients & sauce, stir fry to combine ingredients & glaze chicken mixture in the sauce.
Transfer mixture onto a heated serving plate.
Serve with crisp, chilled lettuce cups and dipping sauce.
