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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 pounds boneless skinless chicken breast diced
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 cloves garlic, minced
1 tablespoon lemon grass puree
1 tablespoon fresh grated ginger
4 green onions, thinly sliced
8 ounces Shitake mushrooms, diced
1/2 cup water chestnuts, diced
1/4 cup finely diced carrot
1 cup Hoisin sauce
Boston or Butter lettuce leaves
Flour tortillas or Moo Shu Pancakes
Step by Step Instructions
Heat oil in a heavy bottomed skillet over medium high heat.
Combine chicken, soy sauce, sesame oil, ginger, garlic and lemon grass in a bowl and stir to combine. Allow to sit for just a few minutes to marinate.
Pour chicken mixture into the hot skillet and cook until the chicken begins to turn opaque.
Add green onions, mushrooms, water chestnuts and carrots to skillet and stir to combine. Allow to cook until the vegetables begin to become tender.
Pour Hoisin sauce into the pan and stir well. Allow to simmer for 5 minutes.
Remove from heat and allow to cool for 5 minutes before serving.
Serve with leaves of either boston or butter lettuce and/or flour or Moo Shu rice pancakes for wrapping this up into delicious bites.
Leftovers should be stored in airtight containers and kept refrigerated for up to 1 week.