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Chinese Chicken In Lettuce Cups

Created by Sweetopia on June 14, 2013

1/3 cup red onion, finely chopped
1/2 cup water chestnuts (whole or sliced canned water chestnuts, finely chopped)
1 cup mushrooms, finely chopped (canned, optional)
1 pound boneless skinless chicken breasts (finely diced)
Lettuce leaves (8 to 12 leaves, use inner leaves of butter lettuce or iceberg lettuce, chilled)
Fresh cilantro leaves, coarsely chopped (whatever you want to use)
1/4 cup cashew nuts (unsalted and roasted, or peanuts, coarsely chopped)

Step 1: Combine the soy sauce, hoisin sauce, vinegar, salt, and sugar in a small bowl and stir until the sugar dissolves.
Step 2: Heat 1 tablespoon oil in a wok over medium-high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, water chestnuts, and mushrooms, if using, and stir-fry for 2 minutes. Transfer to a plate.
Step 3: Heat the remaining 2 tablespoons oil in the wok over medium-high heat. Carefully tilt the wok to swirl the oil and coat the surface. Add the chicken and cook until no trace of pink remains, about 2 minute. Return the cooked vegetable mixture to the wok and decrease the heat to medium-low. Give the sauce mixture a quick stir to recombine, then add it to the wok. Cook, stirring, until the sauce is warm and the chicken is cooked through, about 1 minute.
Step 4: Spoon the filling in equal amounts into the lettuce cups.
Step 5: Top each lettuce cup with a sprinkle of cilantro and cashews or peanuts.
Step 6: Serve warm with the instructions that this is a cup and not necessarily a wrap, so simply gather the bundle up with your fingertips or cup it in your palm and take a bite.