This sounds like a complicated recipe but it's really easy and it's just a matter of already having the ingredients ready and well worth the effort. The chicken refrigerates well if there are leftovers ;-)
Combine 3 Tbsp. of the soy sauce, 4 tsp.of the cornstarch, 3 teaspoons of the garlic and sugar in a large bowl. Stir in the chicken and let stand 15 minutes.
Combine remaining cornstarch and soy sauce with water in a small bowl.
After the 15 minutes, heat 1 Tbsp. of the oil in the wok or large skillet. Add chicken and stir-fry about 4 minutes. Remove chicken and set aside. Heat the remaining oil in same wok or skillet. Add remaining garlic and stir-fry for 1 minute.
Add green onions and stir-fry 1 minute longer. Add cornstarch/soy sauce mixture and the chicken. Cook while stirring until mixture boils and thickens. Remove from heat and stir in the almonds.
Fill each lettuce leaf with about 1/4 cup chicken mixture. Wrap lettuce around the mixture. Eat sandwich style ;-)
By Ann from Richland, WA
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