What you need,
1 lb. chicken breast, cut into very small pieces
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tbsp. vegetable oil
2 tbsp. chinese cooking wine (Mirin)
1 ½ tbsp. chili garlic Sauce
2 tsp. brown sugar
1 tsp. rice vinegar
1 tsp. sesame oil
¼ cup water
1 small zucchini, quartered and sliced thinly
1 9oz. can water chestnuts, diced
3 green onions, sliced
1 clove garlic, minced
¼ cup chopped peanuts (I didn’t have peanuts and used
cashews and it was great!)
1 head butter lettuce, leaves separated, washed and dried
well
In a bowl stir together 1 tablespoon of the soy sauce with 1
tablespoon of the corn starch. Toss the chicken in the bowl to combine.
In a separate bowl whisk together the second tablespoon of
soy sauce, Chinese cooking wine, chili garlic sauce, brown sugar, rice vinegar
and sesame oil. In another small bowl whisk the remaining tablespoon of
cornstarch with the water, add it to the sauce and whisk to combine.
In a pan heat the oil over medium high heat. Add the chicken
and cook in a single layer for 3-4 minutes until well browned and crisp. Remove
from the pan and set aside.
Add the zucchini and water chestnuts to the pan and sauté
for 3-4 minutes until the zucchini starts to soften. Add the green onions and
garlic and cook for 1-2 minutes until the garlic is fragrant.
Add the chicken back to the pan and pour the sauce over.
Cook for 2-3 minutes until the sauce is thickened and warmed through.
Serve the chicken in the lettuce leaves with a sprinkling of
chopped peanuts or cashews, whatever you have!
Jen of My Tiny Oven
