Chop-Chop Chicken Lettuce Wrap

All recipes posted here are a composite of random recipes found online, in various cookbooks, taken from family, friends, neighbors and dishes/creations I have tried and/or made myself. Any similarity to people's personal or unique family recipes is purely coincidental, and no one actually owns the rights to any food combinations if you think about it. No matter how unique. Food for thought?!





INGEDIENTS:


2 chicken breasts, skinless and chopped
2 Tbsp Shallot (minced fine)
1 Tbsp Garlic (minced fine)
1 Tbsp Ginger (minced fine)
1/2 cup Zucchini (small dice)
1/2 cup Daikon (small dice)
1/4 cup Red Peppers (small dice)
3/4 cup Celery (small dice)
1/2 cup Carrot (small dice)
1 tablespoon of fresh chopped basil
8 oz Hoisin Sauce
3 Tbsp Bean Paste (chopped)
1 head Iceberg or Bibb lettuce (separate leaves the size of a soft taco shell, place into serving bowl)
6 oz almonds (chopped)
1/8 c scallions (minced fine)
16 pcs Soft White Bread
Canola Oil
Salt/Black Pepper

Method
Stack two pieces of soft white bread on top of each other and roll together with a rolling pin till compressed. Cut into 2in by 4in pieces. In a large sauce, pot fill halfway with canola oil and heat to 350 degrees.

Fry bread in oil, till golden brown (should puff). Dig out middle of bread to create bread boats. Set aside.

In a large sauté pan under medium high heat place 3 oz canola oil and cook bean paste for 30 seconds. Add shallot, ginger and garlic and sweat for 2 minutes (no color); next, add chicken and cook for approx. 3 minutes. Then, add zucchini, daikon, red peppers (reserve 1T each for garnish), celery, basil, and carrot. Sauté at high heat for 2-3 minutes. Next, add just enough hoisin sauce to coat the vegetables and chicken and continue to sauté. The mixture should still be dry. Season with salt and pepper to taste. Set aside.

When guests want some, have them spoon mixture into bread boats and garnish with red pepper dice, scallions, almonds and wrap with lettuce. Place on serving platter.