Ingredients
Ingredients for chicken stir-fry:
2 tablespoons extra virgin olive oil
2 tablespoons sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
1 - 8oz can sliced water chestnuts, minced to the size of corn kernals
1/2 cup mushrooms, minced to the size of corn kernals
1/2 onion, chopped fine
3 cloves garlic, minced fine
6 large leaves of iceberg lettuce
1 package of Chinese cellophane rice noodles, cooked according to instructions on the package
Fresh ginger, minced
Ingredients for stir-fry sauce:
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Preparation
To make the chicken stir-fry:
Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes. Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish. Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.
