Chef Monty Lowans UT Hospital
1TBSP sesame oil
1TBSP minced garlic
1 lb boneless chicken breast, cut into ½-inch cubes
3 TBSP Tabasco sauce
1 TBSP sugar
1 TBSP soy sauce
1 8oz can water chestnuts, drained and chopped
3 Green onions, chopped
1/3 Cup dry roasted peanuts
1/2 Head iceberg lettuce, separated into whole leaves
Heat oil in a wok or a large skillet over high heat. Add garlic and cook for 30 seconds. Add chicken and cook about 3 minutes or until no longer pink inside, stirring frequently.
Stir in Tabasco and soy sauce and stir-fry for 2 minutes. Add water chestnuts and cook 2 minutes. Add green onions and peanuts and cook 2 minutes more. For each wrap, spoon a small amount of chicken mixture onto a lettuce leaf and wrap lettuce to enclose filling. Serve immediately.