Recipes by Chef Buz
Asian Chicken Lettuce Wraps by
Chef Buz Deliere
Happy Independence Day Month, everyone, I hope you all had a fun and safe holiday. Summertime is my favorite time of year. I love the hot weather, being in the water, golfing, and good food with friends and of course some Don Julio too. This summer I like to keep it light and refreshing, nothing too filling, besides, I need room for my tequila. This time of year, I like to make my Asian Chicken Lettuce Wraps, a super easy, fast, and delicious recipe. These light wraps will be a great snack while enjoying some R&R and I suggest a nice Chardonnay to go with. In my case, I'll stick to the 1942 because it literally goes with everything, so let’s dive right into this month’s recipe and a tequila or two!
First preheat a large wok on high or a skillet if you don’t have a wok, add your oil to the hot wok. Add the chicken and stir fry for a couple minutes then add the mushrooms and cook for a minute then toss in the garlic, ginger, and orange zest and stir fry for another minute. Now add the water chestnuts, scallions, and red and green peppers and cook for another minute before adding the hoisin sauce and tossing the mixture until it’s evenly coated. Now just transfer the Asian chicken mixture to a serving dish and serve with the lettuce wedges. Spoon as much of the Asian chicken mixture as you like into a lettuce wedge and roll it up and eat. A great, light snack for everyone to enjoy.
Asian Chicken Lettuce Wraps Yield: 5 total time: 30 minutes 4-5 medium Chicken breast, small diced (about 1 ½ pounds) 2 Cups Shiitake mushroom, small diced ½ Red pepper, small diced ½ Green pepper, small diced 2 Scallions, chopped 8 oz Can sliced Water chestnuts, drained ½ large head lettuce, core removed and quartered 3 cloves garlic, minced 1 tsp Ginger root, chopped fine Zest from 1 orange 2 Tbs Peanut oil 3 Tbs Hoisin sauce Salt and Black pepper to taste
Chef Buz
BrewOKC..com
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