4dried hot pepperthinly sliced (or chili pepper flakes to taste)
1head butter lettuceindividual leaves separated
sliced green onions
3/4cuppineapple juicecanned is fine
1Tbsprice wine vinegar
Whisk the sauce ingredients together and set aside.
Heat 2 tablespoons of oil in a wok until hot and stir fry the chicken, in two batches, until it is no longer pink. Remove to a plate.
Add more oil and saute the onion, ginger, and garlic for 5 minutes, stirring constantly. Add the peppers, both sweet and hot, and stir fry for another few minutes. The peppers should be bright and crunchy, don't let them get soft. Remove to a plate.
Add the sauce to the pan and bring to a simmer, stirring or whisking until it thickens. Add the chicken (and any juices) and the peppers etc back into the pan and give everything a good mix. Continue heating until everything is nice and hot.
Serve spooned onto the lettuce leaves and top with the sliced green onions. Or, spoon the sauce into a bowl and let people serve themselves.
https://theviewfromgreatisland.com/firecracker-chicken-lettuce-wraps-recipe/ March 9, 2017