Chinese Teriyaki Chicken Wraps
This recipe I discovered in one of the local restaurants where my family likes to have a lunch occasionally. It is served as an appetizer but I turned it into a complete family meal. It is very light and tasty and takes very little time to prepare.
For 4 servings you will need:
• 1 Iceberg lettuce head or can also use Chinese lettuce
• 1 to 1 ½ pound chicken thighs
• 1 cup Hoisin sauce (you can find this sauce in any Oriental market)
• 1 can chopped water chestnuts
• 4 -5 tablespoons chopped roasted peanuts
• 2 tablespoons olive oil
Preheat wok and add olive oil. Meanwhile clean chicken from all unnecessary fats then slice it into small bite size pieces. Repeat with the water chestnuts.
Place chicken into wok and cook it for about 6 minutes. Add chopped water chestnuts to the chicken and cook for another 3 minutes. Add half of required Hoisin sauce and cook it with chicken for another 2 -3 minutes.
Turn the heat off, sprinkle peanuts and transfer your chicken into serving bowl.
Cut out the lettuce head’s core and carefully separate each leaf from the head. Watch tutorial on how to do it here
Use leaf as a serving dish by filling it with the chicken and serve with the rest of Hoisin sauce on the side.