Chicken and Mango Lettuce Wraps

(serves 3)

Adapted from Guy Fieri’s Asian Chicken Lettuce Cups

Sauce:

3 oz. light soy sauce

2 tbls. water

2 tbls. red wine vinegar

1 tbl. red hot sauce

3 tbls. plum sauce

1 tbl. hoisin sauce

1 tbl. dry sherry

½ tsp. sesame oil

1 clove garlic, minced

For frying:

1 tbl. vegetable oil

2 large slices ginger, unpeeled

Filling:

1 lb. boneless chicken breast, diced

2 small carrots, diced

½ red or orange pepper, diced

Handful snow peas, halved lengthwise and cut into dice

½ red onion, diced

1 clove garlic, minced

¼ cup nuts, chopped

2 scallions, sliced

½ cup diced mango

For serving:

3 large Iceberg lettuce leaves

1 cup cooked black or brown rice, heated up

Mix all ingredients together for sauce. Set aside.

Heat oil and ginger in wok or sauté pan over medium high heat. Add chicken and stir fry for 2 minutes. Add carrots, peppers, snow peas, red onion, garlic and nuts. Stir fry for 3 to 4 minutes, making sure chicken is cooked. Take out ginger slices.

Add 1/3 cup of sauce to mixture and cook, stirring, for another 2 minutes. Remove from heat and stir in sliced scallions and mango.

Place 3 large lettuce leaves on 3 plates. Spoon 1/3 cup rice on top of each lettuce leaf. Top with chicken and mango mixture. Serve remaining sauce separately.