Chicken Lettuce Wraps

• 16 whole Butter Lettuce Leaves
• 1/2 cups Asian Sweet Chili Sauce
• 1 pound Skinless, Boneless Chicken Thighs/breast, Minced
• 2 whole Scallions, Minced
• 2 Tablespoons Soy Sauce
• 1 teaspoon Cornstarch
• 2 Tablespoons Peanut Oil
• 3 whole Medium, Shitake Mushrooms, Stemmed, Minced
• 2 cloves Garlic, Minced
• 1 teaspoon Ginger, Peeled And Minced
• 1/4 cups Roasted Cashews, Unsalted, Chopped

1. This recipe is adapted from the wonderful people at Epicurious.
2. They are very similar to the lettuce wrap appetizer at P.F.
3. Changs.
4. You can replace the chicken with tofu or pork if desired.
5. Arrange lettuce leaves on a plate and set aside.
6. Pour chili sauce into a small bowl for dipping and set it off to the side with the lettuce leaves.
7. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl and marinate 10 minutes at room temperature, stirring occasionally.
8. Heat oil in a large nonstick skillet over medium high heat.
9. Add mushrooms and stir fry for 15 seconds.
10. Add garlic and ginger and stir-fry 10 seconds.
11. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes.
12. Spoon chicken mixture into lettuce leaves, dividing equally.
13. Garnish with cashews.
14. Roll leaves around filling and dip into chili sauce.

butter, asian sweet chili sauce, chicken, scallions, soy sauce, cornstarch, peanut oil, shitake mushrooms, garlic, ginger, cashews

Taken from tastykitchen.com/recipes/main-courses/chicken-lettuce-wraps-3/ (may not work)