Lettuce Wrap...or Stir Fry?

As with many things I like to make, this recipe gives you options.  Lettuce leaves from our CSA were absolutely beautiful, so this preparation will show you lettuce wraps.  If you have a nonstick wok, I highly recommend it for this recipe.  The cornstarch in the chicken will get very sticky.  If you don't want lettuce wraps, chop the chicken and vegetables by hand and keep them larger.  Serve over rice.

Chicken Prep:
3 Cubes 1/2 inch Fresh Ginger
2 Cloves Garlic
10 Ounces Chicken Breast, cubed.
4 Tsp Cornstarch
4 Tsp Soy Sauce
1Tbl Water
Place ginger and garlic into a food processor and pulse until chopped. 

Add chicken breast and pulse a few times.  Add water, sherry and cornstarch.  Pulse until well mixed.  Place in a bowl and set aside.

Vegetable prep:
1 Can sliced Water Chestnuts
1/4 Cup Baby Carrots
1/4 Cup Red Pepper
1/2 Cup Snow Peas
Firm Lettuce Leaves, rinsed and patted dry.

Place chestnuts, carrots, peppers and peas in the food processor and pulse to chop. 

Sauce:
1/4 Cup Hoisin Sauce
2 Tbl Soy Sauce
1 Tbl Water
2 Tsp Cornstarch
1 Tbl Sesame Oil
1/4 Tsp Black Pepper, ground
1 Tsp Sugar
1 Tsp Red Hot

Stir together and set aside.

Preparation:

Heat 2 tablespoons Oil in a large wok.  Add chicken mixture and stir until cook.  Remove from pan and set aside.  Add 2 more tablespoons oil to the pan and add vegetables.  Stir fry for 2 minutes, return chicken to the pan and stir until heated.  Add sauce and stir until thickened, stirring to combine.  Serve on lettuce leaves, wrap and enjoy.