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Hoisin Chicken in Lettuce Leaves

January 21, 2008

Quick and delicious, plus the “hands-on” component makes it fun. If you don’t want to serve it to wrap in lettuce leaves, it’s equally good over rice.

Hoisin Chicken

Adapted from Gourmet, June 2006.


2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon salt
2 scallions, chopped (1/4 cup)
2 skinless boneless chicken breast halves (about 1 lb total), cut into 1/2-inch pieces
1/4 cup bottled hoisin sauce (in Asian section)
1 1/2 teaspoons Worcestershire sauce
1 teaspoon rice vinegar (not seasoned)
1/2 cup cashews
12 large red- or green-leaf lettuce leaves


Heat a wok or heavy large skillet over medium-high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add the chicken pieces and stir-fry until just cooked through, about 2 minutes. Add hoisin sauce, Worcestershire sauce, vinegar, and cashews and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.

To serve, spoon chicken mixture into lettuce leaves and wrap leaves around filling to enclose it, or just serve the chicken over rice.

Makes 4 servings.

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