This chicken lettuce wrap recipe comes from olive reader Sophie Hyam.
iceberg lettuce 1
chicken breast 450g,
water chestnuts 2,
finely chopped groundnut oil 2 tbsp
garlic 3 cloves,
dried shiitake mushrooms 3,
spring onions 2,
light soy sauce 1 tbsp
dark soy sauce 1/2 tsp
oyster sauce 1 tbsp
chinese rice wine or dry sherry 1 tbsp sugar 1/2 tsp
cornflour 1 tsp
sweet chilli dipping sauce to serve
Pull apart the lettuce leaves, rinse and dry. mix the chicken with the water chestnuts and marinadeingredientsandleavefor30minutes. n heat the oil in a wok and stir fry the garlic until soft, then add the chicken and marinade. Fry for 10 to 15 min until cooked through. add the shiitake for the last 5 minutes. remove from the heat.
Add a little white pepper and stir through the spring onions. Spoon the mixture onto the lettuce leaves, fold the bottom and roll up. Serve with sweet chilli sauce on the side.