Despite the long ingredient list, you can throw this together in about 30-45 minutes. If you’re really pressed for time (or cash) leave out the pouring sauce. It doesn’t need it unless you’re going for that full-on restaurant taste.
Course Entree
Cuisine Asian
Prep Time 45minutes
Cook Time 1hour
Total Time 1hour45minutes
Servings 4servings
Calories 409kcal
Author Stephanie Stiavetti
Ingredients
Pouring sauce
1/4cupsugar
1/2cupwarm water
2tablespoonsgluten free tamari(or regular soy sauce if you’re not concerned about gluten)
2tablespoonsunseasoned rice wine vinegar
2tablespoonsketchup
1tablespoonlemon juice
1/8teaspoonsesame oil
1teaspoonhot water
1tablespoonDijon mustard
2clovesgarlicminced
Stir-fry sauce
2tablespoonssoy sauce
2tablespoonsbrown sugar
1/2teaspoonrice wine vinegar
Chicken stir-fry
2tablespoonsextra virgin olive oil
2tablespoonssesame oil
2wholeboneless skinless chicken breastscubed to 1/2″
One8-ounce cansliced water chestnutsminced to the size of corn kernels
1/2cupmushroomsminced to the size of corn kernels
1/2onionchopped fine
3clovesgarlicminced fine
6largeleaves of iceberg lettuce or Napa cabbage
Chopped green onions for garnish
Instructions
Pouring sauce
In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and throw in the fridge until you’re ready to eat.
Just before serving, combine 1 teaspoons hot water with dijon mustard and garlic and mix in small bowl. Add to the pouring sauce, 1/2 a teaspoon at time to taste.
Stir-fry sauce
Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl.
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 Napa cabbage leaf wraps and top with pouring sauce. Sprinkle with green onions.
Video
Notes
Variation: you can do the same thing with ground beef, if you like.