Serves 4.
Ingredients:
1 pre-cooked rotisserie chicken (only use white meat for healthier dish)
1 tablespoon Hoisin sauce
1 tablespoon + 2 teaspoons low-sodium soy sauce, separated
1 tablespoon + 2 teaspoons dry sherry, separated
2 tablespoons oyster sauce
2 tablespoons + 2 teaspoons water, separated
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
2 tablespoons extra virgin olive oil
1 cup diced white mushrooms
1 teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chiles (optional)
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
Iceberg or butter lettuce leaves
Instructions:
Mince mushrooms, bamboo shoots, water chestnuts, green onions, garlic, and ginger. Place all in medium bowl and set aside.
Remove and skin chicken. Chop into small chunks (approximately 2 cups if just using the breast meat). Place in medium sized bowl, and add 1 tablespoon Hoisin sauce, soy sauce, and dry sherry. Add 2 tablespoons oyster sauce and water. Add 1 teaspoon sesame oil and sugar. Stir to coat chicken pieces.
In large sauce pan, heat olive oil over medium heat. Add diced vegetables and dried chilies. Sautee over medium heat for about 5 minutes.
In small bowl, mix 2 teaspoons dry sherry, soy sauce, and water with 2 teaspoons cornstarch. Stir until all lumps are dissolved. Add mixture to chicken.
Add chicken to vegetables in the sauce pan. Cook for an additional 4 minutes. Serve immediately with iceberg or butter lettuce leaves.