Ingredients
1/2 cup Soy Sauce
2 tablespoons Rice Vinegar
1 tablespoon Minced Garlic
1 tablespoon Minced Peeled Ginger
1 tablespoon Asian Chile Sauce
1 tablespoon Plum Sauce
1 tablespoon Hoisin Sauce
1 tablespoon Sweet Rice Wine
1 teaspoon Chopped Cilantro
1 teaspoon Toasted Sesame Seeds
1/4 teaspoon Sesame Oil
6 tablespoons Canola Oil
1 pound Skinless, Boneless Chicken Thighs, Diced
1/3 cup Diced Carrot
1/3 cup Diced Celery (Optional)
1/3 cup Diced Red Bell Pepper
1/3 cup Sugar Snap Peas
1/3 cup Diced Red Onion
1 teaspoon Minced Peeled Ginger
1 teaspoon Minced Garlic
1/3 cup Mung Bean Sprouts, Halved
1/2 cup Sliced Shiitake Mushroom Caps
2 tablespoons Diced Scallions
1 tablespoon Crushed Peanuts
6 Wonton Wrappers
Any Amount of pinches Kosher Salt
8 scoops Iceberg Lettuce Leaves
Preparation
1.) Make Sauce: Combine first 11 ingredients in a bowl and set aside, stir again just before using.
2.) Prepare Cups: Heat 2 tablespoons of canola oil in a skillet over high heat. Add chicken and stir-fry until cooked through, about 3 minutes. Add the carrot,celery (optional), bell pepper, peas, and red onion and stir-fry about 3 minutes. Add the ginger, garlic, sprouts, and shiitakes. Add 1/4 cup of the prepared sauce and cook until thickened, about 30 seconds, scraping up any browned bits. Transfer the stir-fry to a bowl; top with the scallions and peanuts.
3.) Wipe Out the Skillet. Heat the remaining 4 tablespoons of canola oil over high heat. Fry the wontons until golden and crisp, about 15 seconds per side. Transfer to paper towels and season with salt.
