Chicken Lettuce Wraps or Endive Recipe

If you are a vegetarian, substitute tofu for chicken.  Also try substituting other peppers for different unique tastes.  Keep lettuce in fridge until use.  Lettuce works better cold and crisp.

Start to Finish Time: 30 minutes

Servings:  4

Appetizer

Ingredients

3 tablespoons olive oil

1 pound chicken breasts, minced or ground

8 whole shiitake mushrooms, stems removed and chopped

½ - 8 oz. water chestnuts, canned, drained and chopped

2 green onions, chopped

½ - red pepper, seeded and chopped

1 cup of your favorite Sake to Me Marinade (sweet-hottie pictured)

2 heads of Belgium endive or 1 head of iceberg lettuce, wash & separate leaves

1 red cabbage for serving bowl or use nice serving plate with rice sticks as the bedding

Directions

Use a medium skillet and add 2 tablespoons of olive oil on medium heat.

Once hot, add minced chicken and cook for 4-5 minutes stirring periodically and breaking up pieces until chicken is browned and cooked.  Drain excess liquid and put into bowl.

Place skillet back on medium heat and add marinade, mushrooms, water chestnuts, red peppers, and green onion.  Stir for 3 minutes then pour chicken back in.

Stir until sauce coats all chicken and absorbs all marinade.

Pour mixture into cabbage bowl.  If not using bowl lay rice sticks down on plate and pour mixture on top.

Pour chicken mixture in lettuce cups and wrap and eat.

*Recommended – after making your lettuce cup, pour extra marinade on top as a sauce.

Happy Marinating!!