1 tsp Vegetable Oil
1 tsp Garlic, minced
1/2 cup Water Chestnuts, chopped
1/4 cup Scallions, chopped
1/4 cup Red Pepper, diced
1/4 cup Carrots, julienne
1/4 cup Shiitake Mushrooms, diced
4 oz wt Baked Chicken Breast, finely chopped
1 tsp White Cooking Wine
2-1/2 TBSP Low Sodium Soy Sauce
1 TBSP Sugar
2 TBSP Hoisin Sauce
1 head Iceberg Lettuce
Heat an appropriately sized sauté pan or wok on medium-high heat. Add the oil and garlic to the pan and cook until the garlic becomes fragrant. Add the vegetables to the pan and toss together for approximately 20-30 seconds to soften the vegetables. Add the chicken and wine to the vegetables and toss to
combine. Add the soy sauce, sugar, and hoisin sauce to the pan and toss until all of the ingredients are thoroughly incorporated and sauce begins to bind to the other ingredients. Serve immediately.
For the lettuce cups remove any brown, discolored, or wilted leaves from the iceberg lettuce. Cut the root end off the bottom (as the white turns to green) and submerge in ice water for 15 minutes.
NOTE: Submerging in ice water will help separate the leaves. Remove the lettuce from the water and dry off. Use the larger leaves for the lettuce cups and the smaller leaves can be reserved for another use.