5 Spice Chicken Lettuce Wraps Recipe
- Prep Time: 20 Minutes
- Yield: 6 servings
Ingredients
Lettuce Wrap
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp corn oil
- 1/4 cup finely chopped onion
- 2 tsp brown sugar
- 2 tsp Durkee® Garlic, Minced
- 1 1/2 tsp Durkee® Chinese 5 Spice
- 1 tsp Durkee® Red Pepper, Crushed
- 1 tsp salt
- 1 pound partially frozen boneless, skinless chicken breasts,
- 4 oz (1 cup) quartered, button mushrooms
- 1 can (5 ounces) water chestnuts, drained & rough chopped
- 1/2 cup chopped green onions
- 12 leaves iceberg, bibb or leaf lettuce
Sweet & Tangy Soy Sauce
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp corn oil
- 2 teaspoons sesame oil
- 1/2 tsp Durkee® Chinese 5 Spice
- 1/2 tsp Durkee® Garlic, Powder
- 1/8 tsp Durkee® Red Pepper, Crushed
- 1/2 tsp brown sugar
Directions
- Combine soy sauce, sesame oil, corn oil, onion, brown sugar, garlic, Chinese five spice, crushed red pepper and salt in large bowl. Cut chicken into small cubes; add to sauce. Stir in mushrooms and water chestnuts.
- Refrigerate for 30 minutes or until ready to cook. Heat large non-stick skillet on medium-high heat. Add half of the chicken mixture. Cook, stirring occasionally until chicken is lightly browned and internal temperature is at least 170º F. Repeat with remaining chicken.
- Remove from heat. Top with green onions. Serve in a lettuce leaf with a drizzle of Sweet and Tangy Soy Sauce.
SWEET & TANGY SOY SAUCE:
- Combine all ingredients and refrigerate until ready to serve!
