Starport logo imageStarport Foods
Asian and Fusion Sauces and Seasonings

FACEBOOK ICON linkedin logo twitter logo youtube logo

Chinese Chicken Lettuce Wrap Stir Fry Recipe

Classic Chicken Lettuce Wrap with Gluten Free Hoisin Sauce and Garlic Sesame Sauce

A classic family favorite, Cantonese style Chicken Lettuce Wrap with morsels of chicken, water chestnuts and diced vegetables in Hoisin Sauce and Garlic Sesame Sauce.

 

chinese chicken lettuce wrap recipe with hoisin sauce and garlic sesame sauce image

Ingredients: Single or Tapas Serving

¼ C. Garlic Sesame Sauce (Starport 209), (2.5 oz.)
¼ C. Classic Hoisin Sauce (Gluten Free Starport 128), (2.5 oz.)
8 oz. Chicken, diced, marinated and velvetized (See instruction below)
¼ C. Red onions, diced (1.5 oz.)
3/8 C. Red bell pepper, diced (2 oz.)
¼ C. Water chestnuts, diced (1.5 oz.)
½ C. Mushrooms, diced (1.5 oz.)
3 Tbsp. Green onions, chopped
8 Iceberg lettuce cups, trimmed
2 Tbsp. Corn oil

cantonese recipe Chicken Lettuce Wrap Ingredients image

Instructions: Cooking Time 4-5 minutes
  1. Heat griddle (or wok) at high heat. When hot, add oil then add velvetized chicken (see below) and sear about 20 seconds, then stir.
  2. Add onions and red bell peppers, let sear about 20 seconds.
  3. Add water-chestnuts and mushrooms, sauté 30 seconds.
  4. Add Classic Hoisin Sauce and Garlic Sesame Marinade Sauce and stir-fry about 45-60 seconds until steaming hot.
  5. Add green onions.
  6. Toss well and remove.
  7. Serve with lettuce cups.

Back to Asian and Fusion Recipes or
Back to Gluten Free Asian and Fusion Recipes

Chicken Marinade and Velvetization:

1. To marinate: For 10 lbs. sliced or diced chicken, add 0.4 lb. (⅞ C.) Marinade Seasoning (Gluten Free Starport 356), 1¼ C. water and 1 C. corn 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-clumping the chicken pieces with tongs. Chicken will NOT be fully cooked. Remove and drain.

3. When cool, place in covered container and refrigerate until ready to use. Make batch daily.

print recipe