Lettuce Wraps

These are good appetizers, but we had them as our main dish.  I usually do that with rice, but we had just the lettuce wraps and it was a perfect summer meal.  I've made (and blogged about) these before, but this is a better recipe (from Cooks Illustrated) and will be my go-to.  These are pretty easy to make as well, so they make a great weeknight supper.

For the chicken:
1 lb boneless skinless chicken thighs, trimmed and cut into 1 inch pieces
2 tsp dry sherry
2 tsp soy sauce
2 tsp sesame oil
2 tsp corn starch

Place chicken pieces on large plate in single layer.  Freeze meat until firm and starting to harden around edges, about 20 minutes.  Whisk sherry, soy sauce, oil and cornstarch together in a bowl.  Pulse half of meat in food processor until coarsely chopped, about 10 pulses.  Transfer meat to bowl with sherry mixture and repeat with remaining chunks of chicken.  Toss chicken to coat and refrigerate 15 minutes.

For the Sauce:
3 Tbsp oyster sauce
1 Tbsp dry sherry
2 tsp soy sauce
2 tsp sesame oil
1/2 tsp sugar
1/4 tsp red pepper flakes

Whisk all ingredients in a bowl; set aside.

For the stir fry:
2 Tbsp vegetable oil
2 celery ribs, cut into 1/4 inch pieces
6 oz shitake mushrooms, stemmed and sliced thin *I omitted this because we are not mushroom eaters
1/2 cup water chestnuts, cut into 1/4 inch pieces
2 scallions, white parts minced, green parts sliced thin
2 garlic cloves, minced
1 head Bibb or iceberg lettuce, washed and dried, leaves separated and left whole
Hoisin sauce

Heat 1 Tbsp vegetable oil in 12 inch nonstick skillet over high heat until smoking.  Add chicken and cook, stirring constantly, until opaque, 3-4 minutes.  Transfer to bowl and wipe out skillet.  Heat remaining 1 Tbsp oil in skillet over high heat until smoking.  Add celery (and mushrooms); cook, stirring constantly until celery is crisp-tender (3-4 minutes).  Add water chestnuts, scallion whites and garlic and cook, stirring constantly until fragrant, about 1 minute.  Whisk sauce to recombine.  Return chicken to skillet.  Add sauce and toss to combine.  Spoon into lettuce leaves and sprinkle with scallions and drizzle with Hoisin sauce.