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Hi! I’m Melissa

When I was young I had wings, but they were taken from me. When I turned 50, I took them back. I’m now a Chef, Photographer, Entrepreneur, and an Artist. This is my diary about mastering midlife & encouraging women to live a fulfilling life at any age. Click here for my About Page.

Rotisserie Chicken Lettuce Wraps with Hoisin Sauce

Rotisserie Chicken Lettuce Wraps with Hoisin Sauce

I would marry rotisserie chicken if it weren’t weird. You can do so many things with it including getting an Asian inspired street food on the table in less time than it takes to order take-out.

spicy chicken lettuce cups recipe from the food blog, SoufflesandSawdust.com

Don’t be alarmed by the ingredients list - everything comes together quickly in a hot wok or large skillet. You will need both hoisin sauce and oyster sauce for the stir fry, and they are both very popular sauces Asian flavor bombs in a jar used in many Asian recipes, so you’ll use them again in other stir-fry dishes or recipes like Mu Shoo Pork (simple) and Vietnamese Pho (simple!)

Eat well and respect your body. Your life depends on it!

Tah Ya’ll!

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CHICKEN LETTUCE WRAPS WITH HOISIN SAUCE

SERVES 6

INGREDIENTS

Marinade
1 teaspoon cornstarch or arrowroot
2 teaspoons water
2 teaspoons cooking sherry (I use Holland House)
4 cups chopped rotisserie chicken (plain, no flavor)

Stir Fry Sauce: (mix everything together and set aside)
2 Tablespoons hoisin sauce
1 Tablespoon soy sauce or Tamari (or coconut aminos, but gross)
2 Tablespoons oyster sauce
2 Tablespoons water
1 teaspoon good sesame oil
1 tsp sugar
1 tsp cornstarch or arrowroot mixed with 1 teaspoon water (this makes a slurry to thicken the sauce)

Lettuce Wraps
2 Tablespoons healthy oil (avocado, coconut)
2 teaspoons minced ginger (from a squeeze tube is okay)
2 cloves minced garlic
1/2 cup thinly sliced shiitake mushrooms (regular mushrooms are acceptable)
1 can (8 oz) water chestnuts, diced
1 head butter lettuce leaves (or any lettuce leaf you can use as a wrap)
2 scallions (green onions) sliced, green parts only

INSTRUCTIONS

  1. Marinate the chicken: In a medium bowl, combine cornstarch, sherry, water and chicken and stir thoroughly to break up any cornstarch lumps. Cover and set aside for 20 minutes to thicken and tenderize.

  2. Make the stir-fry sauce. In a small bowl or mason jar, combine all sauce ingredients and stir or shake to combine. Set aside.

  3. In a wok or large non-stick skillet over high heat, add the oil and wait for it to get hot - the pan will smoke a bit, that’s okay. Add the chicken mixture and stir in the ginger and garlic and stir fry for about 30 seconds - the garlic and ginger should become fragrant in that time but not browned

  4. Add the mushrooms and water chestnuts and stir fry for one minute. Pour the stir-fry sauce into the pan and fold (meaning to flip over onto itself rather than to stir) until the chicken is coated and the sauce thickens (about 2 minutes). Turn off heat, spoon chicken equally into lettuce leaves, sprinkle with scallions


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