Stir Fried Chicken In Lettuce Leaves
|Boneless skinless chicken thighs||1 Pound, cut into 1/2 inch dice|
|Garlic cloves||3 Large, very finely chopped|
|Finely chopped fresh ginger||1 1⁄2 Tablespoon (Very Finely Chopped)|
|Crushed red pepper||1⁄2 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Soy sauce||1 Tablespoon|
|Dry sherry||1 1⁄2 Teaspoon|
|Black bean sauce||1 1⁄2 Teaspoon (Chinese)|
|Sugar||1 1⁄2 Teaspoon|
|Cornstarch||3⁄4 Teaspoon, dissolved in 2 tablespoons water|
|Green leaf lettuce head||1 , leaves separated|
|Carrot||1 Large, coarsely shredded on a box grater|
|Scallions||4 , thinly sliced|
|Shredded mint||1⁄4 Cup (4 tbs)|
1. In a medium bowl, toss the diced chicken thighs with the garlic, ginger, crushed red pepper and 1 tablespoon of the oil and season with salt and black pepper. Let the chicken stand for 10 minutes.
2. Meanwhile, in a small cup, combine the soy sauce with the dry sherry, black bean sauce and sugar. Stir in the dissolved cornstarch.
3. Heat a large skillet or wok until very hot to the touch. Add the remaining 2 tablespoons of vegetable oil and heat until smoking, swirling the skillet to coat with the hot oil. Add the marinated chicken and stir-fry over high heat until browned all over, about 10 minutes. Stir the sauce and add it to the chicken, stirring to coat; cook just until the sauce is thickened and glossy, about 1 minute.
4. Arrange the lettuce leaves, shredded carrot, sliced scallions and shredded mint in separate serving bowls and serve with the chicken.