Ingredients

  • 1 (8 oz) can of bamboo shoots, drained and minced
  • 1 (8 oz) can of water chestnuts, drained and minced
  • 2 T canola oil, divided
  • 2 t corn starch
  • 1 t fresh ginger, minced
  • 2 t garlic, minced (about 3 cloves minced by hand)
  • 1 T Hoisin sauce
  • Iceberg Lettuce leaves, washed and patted dry
  • 2 t low sodium soy sauce
  • 2 T oyster sauce
  • ½ c scallions, minced
  • 1 t sesame oil
  • 2 t red or sherry wine
  • 1 c shiitake mushrooms, minced
  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 t sugar
  • 2 T water

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a medium bowl, combine marinade ingredients and stir until mixed.
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Step 2

  • Place raw chicken breasts into a food processor and pulse until chicken is ground.
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Step 3

  • Add ground chicken to the marinade and stir until chicken is thoroughly coated.
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Step 4

  • Let sit for 15 minutes.While chicken is marinating, mix all the ingredients for the sauce until thoroughly combined and set aside.When chicken is marinated, heat a tablespoon of the canola oil over medium-high heat in a wok or sauté pan.
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  • Length: 15 minutes

Step 5

  • Add the chicken and cook, breaking up the chicken with a spoon, until the chicken is cooked through.
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Step 6

  • Remove the chicken from the pan and set aside.
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Step 7

  • Put the pan back on the burner and heat another tablespoon of oil.
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Step 8

  • Add the ginger, garlic and scallions (this step will smell amazing!) and cook for a minute or two until fragrant.
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Step 9

  • Add the mushrooms, bamboo shoots and water chestnuts. Cook for another 2-4 minutes and then add the chicken back to the pan.
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  • Length: 4 minutes

Step 10

  • Pour the prepared sauce mixture over the top and stir until chicken and vegetables are coated. Cook a few more minutes until heated through and sauce is thickened.
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Step 11

  • Serve with lettuce leaves for wrapping.
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