Ingredients: Single or Tapas Serving
¼ C. Garlic Sesame Sauce (Starport 209), (2.5 oz.)
¼ C. Classic Hoisin Sauce (Gluten Free Starport 128), (2.5 oz.)
8 oz. Chicken, diced, marinated and velvetized (See instruction below)
¼ C. Red onions, diced (1.5 oz.)
3/8 C. Red bell pepper, diced (2 oz.)
¼ C. Water chestnuts, diced (1.5 oz.)
½ C. Mushrooms, diced (1.5 oz.)
3 Tbsp. Green onions, chopped
8 Iceberg lettuce cups, trimmed
2 Tbsp. Corn oil
Chicken Marinade and Velvetization:
2. To velvetize: Oil blanch chicken in deep fryer at 350°F in 2-pound batches for 60-80 seconds, un-clumping the chicken pieces with tongs. Chicken will NOT be fully cooked. Remove and drain.
3. When cool, place in covered container and refrigerate until ready to use. Make batch daily.