Chicken Lettuce Wrap Asian Food mangolian Recipe
Stir fry chicken Asian appetizer with water chestnuts, shiitake mushrooms, onions, bell peppers
served in lettuce cups with classic sweet and spicy sauce
 | Ingredient List: |
| 1/4 C. Classic Hoisin Sauce (Starport 128) (2.5 oz.) | |
| 1/4 C. XOX Sweet Teriyaki (Starport 217) (2.0 oz.) | |
| 8 oz. Chicken, breast or thigh, 1/2" marinated & velvetized | |
| 1/4 C. Red onions, diced, 1/4" (1.5 oz.) | |
| 3/8 C. Red bell pepper, diced, 1/4" (2 oz.) | |
| 1/4 C. Water chestnut, diced 1/4" (1.5 oz.) | |
| 1/2 C. Mushrooms Shiitake, fresh diced 1/4" (1.5 oz.) | |
| 3 Tbsp. Green onions, chopped | |
| 8 pcs. Iceberg lettuce cup | |
| 2 Tbsp. Corn oil |
Chicken Marinate and Velvetization:
1. To marinate: For 10 lbs. sliced or diced chicken, add 0.5 lb. (1 C.) Marinade Seasoning , 1-1/4 C. water
and 1 C. oil mix well and marinate for 30 minutes or more.
2. To velvetize: Oil blanch chicken in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the chicken pieces,
remove and drain off oil.
3. When cool, place in covered container and refrigerate make batch daily.
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