Easy, tangy, spicy, zesty, wow your friends….
Makes about 20 appetizer portions
1 T sesame oil
1 T light soy sauce
1 T chili puree with garlic
2 tsp. water
1 tsp. cornstarch
1# boneless chicken, small dice
2 T hoisin sauce
2 T oyster sauce
2 T minced onion
2 T minced green onion
2 T minced garlic
1 tsp. minced fresh ginger root
1 serrano chili, seeds and ribs removed, minced
3 ½ oz. shiitake mushrooms, stems removed, chopped
1 to 2 heads or 20 Butter lettuce leaves, washed, dried and separated.
¼ C Chopped peanuts- garnish with pinch for each portion
¼ C Cucumber, peeled and chopped – garnish – garnish with pinch for each portion
¼ C chopped cilantro
In large bowl, combine sesame oil, soy sauce, chili puree, water, cornstarch, and combine with chicken.
In large skillet, heat medium high heat.
Once pan is hot, add chicken, stir-fry 3 minutes then add hoisin and oyster sauce, cook and stir for 30 seconds.
Add onion, green onion, garlic, ginger, and chili, and mushrooms stir-fry 3 minutes. Remove from heat.
Platter lettuce leaves, then portion mixture in lettuce leaves and garnish with peanuts, cucumber, and cilantro.