Asian Style Lettuce Wraps

These are so yummy. They are kind of a mix between the lettuce wraps I love from PF Changs and from Cheesecake Factory, plus a few of my own touches.

Chicken

2 chicken breast, cut into bite size pieces
1 small red pepper, diced
1 carrot, diced
1 celery stock, diced
1 onion, diced
2 cloves garlic
(or, if you happen to be making the Cuban Black Bean Soup, you can just chop some extra veggies, about 1 cup worth)
1/2 a small can of peeled, sliced water chestnuts, diced
1/2 cup white mushrooms, diced (shitake would be more authentic, and more flavorful, but button mushrooms are much more economical)
1 tbs Hoisin sauce
1 tbs white wine
1 tbs soy sauce
1 tsp sugar
2 tbs water

Heat a little oil in a skillet, add chicken and cook until done. Remove and keep warm. In the same skillet, add a little more oil and cook red pepper, carrot, celery, onion and garlic until soft. Add mushrooms and water chestnuts and cook until heated through. Return chicken to pan.

In a small bowl combine the remaining ingredients. Add to chicken and veggie mixture. Cook until sauce is well combined and thickened, about 5 minutes.

Cucumber Salad

1 large cucumber, peeled and thinly sliced
1/4 cup white vinegar
3 tbs white sugar

Combine above and refrigerate for a couple hours.

Garlic Noodles

A handful of Whole Wheat Angel Hair Pasta, cooked al dente and drained
3 gloves of garlic, minced
1/8 tsp chili paste
1 tbs sugar
A dash of white vinegar
1 tbs hoisin sauce
1 tsp sugar
1 tsp white wine
2 green onions, diced

In a large saute pan, cook garlic in a little oil until fragrant, be sure not to burn. Mix in chili paste and add noodles. Remove from heat and make sauce.

In a small bowl combine remaining ingredients. Mix with pasta.

Sweet Chili Dipping Sauce
I took this recipe from a blog called Meemo's Kitchen, but subbed Hoisin for the fish sauce and white vinegar for the rice vinegar.

1/4 cup white vinegar

2 tablespoons hoisin

1/4 cup hot water

2 tablespoons sugar

1 lime, juiced

1 teaspoon minced garlic

1 teaspoon red chili paste

Combine above ingredients.


Serve the chicken, cucumbers, and noodles with lettuce leaves (green, bibb, butter, or iceberg), and bean sprouts.