Hoisin chicken

Adapted from Epicurious

Hoisin Chicken in Lettuce Leaves
2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon salt
2 scallions, chopped (1/4 cup)
2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/2-inch pieces
8 oz can sliced water chestnuts, rinsed and coarsely chopped
1/4 cup bottled hoisin sauce
1 1/2 teaspoons soy sauce
1 Tbs rice vinegar (not seasoned)


Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil.
Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds.
Add chicken and stir-fry until just cooked through, about 2 minutes.
Add water chestnuts, hoisin sauce, soy sauce, vinegar, and cashews and stir-fry until heated through, about 1 minute.
Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.

Serve over rice or spoon into lettuce leaves and eat.

My notes:
I've made these before and served in endive cups for finger foods.
I've made this and served over rice.
Both are very tasty.
You can easily adapt the recipe to your favorite chicken and mushroom lettuce wraps. Just add some shitake mushrooms with the chicken and cook up the same way.