Chicken Lettuce Wraps

I have been wanting to try a chicken lettuce wrap recipe for a while now, so today I decided to just do it! I got the recipe off the Food Network website, with a few changes by me! Tim really liked them!
I labeled them Appetizers but you can totally do it for lunch or dinner served with a bowl of rice.
It seems like a lot of ingredients and prep but it's actually very easy. I will also attach the link to the original recipe. The original called for noodle but I didn't add them.

CHICKEN LETTUCE WRAPS
Serves 4
About 1 hour total prep and cook time

For the Chicken:
1 large egg white
1 Tblsp cornstarch
1 Tblsp Chinese rice wine or dry Sherry(I used the Sherry and cream sherry at that and it still turned out yummy)
1 1/2 pounds boneless, skinless chicken breast, diced
Whisk the egg white, cornstarch and rice wine in a large bowl. Add the diced and toss to coat well. Cover and let sit in the fridge for at least half an hour while prepare the other stuff.

For the Stir Fry Sauce
2 Tblsp Oyster sauce
1 Tblsp Hoisin sauce (I didn't have any oyster sauce, so I used the hoisin for the amount of the oyster sauce as well, you might need to add just a little more salt but other than that it still tasted good.)
1 Tblsp low sodium soy sauce
1 Tblsp Chinese rice wine or sherry
1 teaspoon sesame oil
2 teaspoons Cornstarch
Whisk  the Oyster sauce, Hoisin, soy sauce,  rice wine and sesame oil in a bowl, then whisk in the cornstarch until it is dissolved. Set aside.
I wanted more kick so I added 1 tsp of sweet chili sauce to the mix

For the Stir Fry
4 Tblsp Peanut oil(or canola oil)
3 cloves of garlic, minced
1 teaspoon peeled ginger, minced
1 Jalapeno pepper, seeded and minced
4-6 scallions(green onions) large slices
1/2 tsp Kosher salt
1/4 tsp sugar
1/2 pound shitake mushrooms, stemmed and diced( the shitake mushrooms were kind of expensive so I substituted the baby bella's also called Cremini mushrooms. Take the stems off and dice them)
1/2 cup water chestnuts, diced
Small lettuce leaves(butter or Boston lettuce works well, but also whatever lettuce you like)

Directions:
To make the stir fry: Heat 2 Tblsp peanut or canola oil in a large skillet over medium-high heat. Add the chicken and cook, stirring 2-3 minutes. Remove to a plate. add the remaining 2 Tblsp oil to the skillet; when really hot, almost smoking, stir in the garlic, ginger and jalapeno, then ad the 1/2 tsp salt and the 1/4 tsp sugar and stir fry 30 seconds. Add the mushrooms, water chestnuts and scallion piece and stir fry for another 2 minutes. Add the stir fry sauce and and chicken and cook for a minute.

Spoon mixture into washed and stemmed lettuce leaves and enjoy!
To Garnish you can shred some carrots and top the lettuce cups with some shredded carrots.

I am back!!!

So I do not have a recipe to post yet but I had this delicious appetizer in Hawaii that I want to try to make. It was a piece of garlic toast with a slice of grilled eggplant and zucchini on it, topped with Parmesan that was toasted on top then drizzles with a balsamic dressing. It was so tasty! I also made dinner for the first time in two months =D