Chinese Chicken Lettuce Wraps

Wrapper:
head of red leaf or iceberg lettuce

Filling:
Half head of cabbage, shredded
2 carrots, shredded
1 can water chesnuts, chopped
1 can bamboo shoots, chopped
4 chicken breasts, minced in a food processor
2 tbls. hoisin

Cooking sauce:
2 tbls. hoisin
2 tbls. soy sauce
2 tsp. corn starch
1 cup chicken stock
1 tsp. sugar (to taste)
1 tsp hot chili sauce (to taste)
1 tsp sesame oil
2 tbls. water

Dipping sauce:
1 tsp. hot chinese mustard
3 tbls. rice wine vinegar
3 tbls. soy sauce
1 tsp. sriracha or sambal chili paste
2 tsp. sugar


Prep veggies and chicken. Mix all sauce components together and set aside. Add a tbls. hoisin to chicken and mix. Set aside for 10 minutes. Heat 2 tbls. oil in a large non-stick skillet. Sear meat until cooked through. Remove from pan. Add 2 tbls more oil add cabbage and carrots. Brown slightly. Add chesnuts and bamboo. Cook for a minute. Add sauce and more chicken stock if needed. Bring to boil and remove from heat. Serve with dipping sauce, extra hoisin and chili sauce, and rice. Add a whole garlic shrimp to each wrap for more flavor and texture.