Hoisen Chicken Lettuce Cups

Hoisen Chicken Lettuce Cups

2 Tablespoons Vegetable Oil
1 Tablespoon chopped peeled fresh ginger
1/2 pound sliced white button mushrooms
4 boneless skinless chicken breasts (I've successfully substituted 1 1/4 pounds of ground turkey), diced into 1/2 inch cubes
8 oz. chopped water chestnuts, drained
1/2 cup hoisen sauce (available in the Asian section of the grocery store)
1 teaspoon salt
4 green onions
1 Tablespoon Worcestershire sauce
1 Tablespoon unseasoned rice vinegar
crunchy chow mein noodles
chopped fresh cilantro
Iceberg lettuce rinsed and drained.  Carefully pull apart leaves to make "cups"

1.  Heat a large wok, or heavy skillet over medium-high heat.  Add oil to pan, and when oil is hot add ginger, and mushrooms.  Saute until ginger is fragrant, and mushrooms are cooked through, and soft.
2.  Add chicken and water chestnuts mushrooms and ginger.  Add more oil if necessary.  Cook until chicken is cooked through.
3.  Add hoisen, salt, green onions, Worcestershire, and rice vinegar to pan.  Combine all ingredients, and let simmer for 5-10 minutes until chicken and sauce are hot and well combined.

To serve: Put Hoisen Chicken in one serving dish, and top with crunchy chow mein noodles and fresh cilantro.  Put the lettuce cups in another serving dish.  Scoop the hoisen chicken into the lettuce cups.  Eat with fingers.  YUM!

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