Chicken Lettuce Wrap appetizer in hoisin and teriyaki sauce recipe by Chef David Tsang

Supermarket Hot Deli Program

MBE Certified by the Southern California Minority Business Development Council

Starport Foods

Chicken Lettuce Wrap Appetizer with Hoisin and Stir fry sauce recipe

Stir fried chicken in Hoisin and sweet teriyaki sauce with water chestnuts, shiitake mushrooms, onions,

and bell peppers served in Iceberg lettuce cups

	Ingredient List for 2 Servings
	1/4 C.	Classic Hoisin Sauce (Starport 128) (2.5 oz.)
	1/4 C.	XOX Sweet Teriyaki (Starport 217) (2.0 oz.)
	8 oz.	Chicken, breast or thigh, 1/2" marinated & velvetized
	1/4 C.	Red onions, diced, 1/4" (1.5 oz.)
	3/8 C.	Red bell pepper, diced, 1/4" (2 oz.)
	1/4 C.	Water chestnut, diced 1/4" (1.5 oz.)
	1/2 C.	Mushrooms Shiitake, fresh diced 1/4" (1.5 oz.)
	3 Tbsp.	Green onions, chopped
	8 pcs.	Iceberg lettuce, single leaf cup
	2 Tbsp.	Corn oil

Chicken Marinade and Velvetization:

To marinate: For 10 lbs. sliced or diced chicken, add 0.5 lb. (1 C.) Marinade Seasoning (Starport 356), 1-1/4 C. water and 1 C. oil mix well and marinate for 30 minutes or more.
To velvetize: Oil blanch chicken in deep fryer at 350 F in 2-pound batches for 60-80 seconds, un-clump the chicken pieces, remove and drain off oil.
When cool, place in covered container and refrigerate. Make batch daily.

Instructions:

Heat griddle or wok at high heat. When hot, add oil, then velvetized chicken and let sear about 20 seconds without stirring.
Add onions and red bell peppers let sear about 20 seconds.
Add water-chestnuts and mushrooms and sauté 30 seconds.
Add Classic Hoisin Sauce and XOX Teriyaki Sauce and stir-fry until steaming hot, about 45-60 seconds, and add green onions.
Toss well and remove. Serve in lettuce cups.

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