5 Spice Chicken Lettuce Wraps

  • 6 servings
  •  1 hr 6 mins
  •  20 mins
  •  46 mins

Ingredients

  • Lettuce Wrap
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons Mazola® Corn Oil
  • 1/4 cup finely chopped onion
  • 2 teaspoons brown sugar
  • 2 teaspoons garlic minced
  • 1-1/2 teaspoons Chinese five spice
  • 1 teaspoon red crushed pepper
  • 1 teaspoon salt
  • 1 pound partially frozen boneless skinless chicken breasts
  • 4 ounces (1 cup ) quartered button mushrooms
  • 1 can (5 ounces) water chestnuts drained & rough chopped
  • 1/2 cup chopped green onions
  • 12 leaves iceberg bibb or leaf lettuce

  • Sweet & Tangy Soy Sauce
  • 1/3 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons Mazola® Corn Oil
  • 2 teaspoons sesame oil
  • 1/2 teaspoon Chinese five spice
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon red crushed pepper
  • 1/2 teaspoon brown sugar

Instructions

Combine soy sauce, sesame oil, corn oil, onion, brown sugar, garlic, Chinese five spice, crushed red pepper and salt in large bowl. Cut chicken into small cubes ; add to sauce. Stir in mushrooms and water chestnuts. Refrigerate for 30 minutes or until ready to cook.

Heat large non-stick skillet on medium-high heat. Add half of the chicken mixture. Cook, stirring occasionally until chicken is lightly browned and internal temperature is at least 170℉. Repeat with remaining chicken.

Remove from heat. Top with green onions. Serve in a lettuce leaf with a drizzle of Sweet and Tangy Soy Sauce.

Sweet & Tangy Soy Sauce

Combine all ingredients and refrigerate until ready to serve.