Chicken Lettuce Wraps

8 ounces shitake mushrooms dried
2 teaspoons rice wine vinegar
3 teaspoons water
1.5 teaspoons soy sauce (low sodium)
1.5 teaspoons cornstarch
1/2 teaspoon black pepper
2 pounds boneless chichen breast, diced very fine
6 Tablespoons canola oil
2 teaspoons fresh ginger root, minced
2 cloves garlic, minced
2 scallions, minced
1 small (8 oz) can water chestnuts, drained and diced fine
1 Tablespoon red pepper flakes
Iceberg Lettuce Leaves

Sauce Ingredients: Mix in a separate bowl.
2.5 Tablespoons Oyster Sauce
2 Tablespoons water
2 Tablespoons rice wine vinegar
2 Tablespoons soy sauce (low sodium)
1.5 Tablespoons Hoisin Sauce
2.5 teaspoons cornstarch
2 teaspoons sesame oil, Dark

Soak Mushrooms in boiling water for 30 minutes and drain, chop very fine.
Mix all ingrediets for sauce in small bowl and set aside.
In a large bowl mix vinegar, water, soy sauce, cornstarch, pepper, and chicken.
Heat a Wok or large skillet over medium hight heat, add 3 Tablespoons oil.
Stir fry the chicken mixture until chicken is completely cooked.
Remove from pan and add remaining oil.
Add the ginger root, scallion, mushrooms, garlic, water chestnuts and red pepper.
Cook about 1 minute.
Add chicken mixture and sauce to skillet and cook for 3-5 minutes or until thickened.
Place in lettuce leaves and serve.
Add Chicken back to skillet.



Serving Size: 10 individual leaves

Number of Servings: 10

Recipe submitted by SparkPeople user SSHINE58.