[chicken lettuce wraps] the first time i experienced lettuce wraps, i was hooked - thank you PF Changs and Cheesecake Factory for your delicious inspiration - now, i’ll share a version that’s very simple, memorable and changeable!  here’s the basics...

1. -in the saute pan, heat olive oil and add diced onions
   

2. -once the onions are slightly translucent, add several of any of the following: sliced water chestnuts, cabbage slaw, bean sprouts, bamboo shoots, bell peppers and/or broccoli slaw (well OK, those are my usuals, but maybe you’ll think of others...baby corn? so many possibilities!)
   

3. -add chicken (shredded or cut into very small pieces) - i usually do one chicken breast for every 2 persons
   

4. -add enough sauce to coat all the ingredients in the pan (my favorite is Yoshida’s Original Gourmet, but your favorite teriyaki or hoisin sauce can be substituted)
   

5. -if the vegetables release too much moisture and it becomes too runny, put cornstarch in a separate bowl and add one teaspoon of the sauce in the pan to the cornstarch to make it a paste, then add it back to the pan to bubble and thicken the sauce 
   

6. -i use romaine lettuce as “wraps” (i like that they are strong and easy to fill, and i often have them “on hand”)
   

i serve this dish with optional sauces -

first, i usually mix up a sweet hot chili sauce, but there are many great “ready-to-use” ones available in the store - i especially like the sweet chili sauce from Trader Joe’s...second, (and usually the favorite sauce) is a combination of crunchy peanut butter with sweet chili sauce

because it matters,

jayne