Lettuce Wraps

[chief_cook2]

Ingredients:
1 tablespoon sesame oil
1 LB meat from chicken breasts or sliced white chicken meat
2 green onions, chopped
1 stalk celery, diced
1 can water chestnuts, rinsed in warm running water and chopped
1 slice ginger, minced
1 garlic clove, minced
1 red pepper, seeded and diced

Sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar

1 tablespoon cornstarch mixed with 2 tablespoons water
1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)

Directions
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a nonstick frying
pan on high heat. Add the garlic, ginger, and green onions and fry until the
garlic and ginger are aromatic. Add the chicken and cook until the chicken is
browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the
sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a
quick stir and add to the sauce, stirring to thicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and
vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten
"taco-style," with the lettuce/chicken mixture folded into a package.
Continue with the remainder of the chicken and lettuce leaves. Serve.

Variations: Try substituting different vegetables, or using one of the many
stir-fry sauces that are now on the market in place of the sauce.