We made these for dinner while we were at home and they were pretty good, though we added a little more flavoring to them. We had them with beef & broccoli, but I think they would be a sufficient meal on their own. Plus, the chicken mixture can be done ahead of time and refrigerated making your dinner prep a whole lot easier.
(serves 6)
8 chicken tenders
sesame oil
1 cup water chestnuts
1 1/2 cups mushrooms
1 small onion
Cube chicken tenders and saute in sesame oil (or olive oil if you don't have sesame oil on hand) until cooked all the way through. While chicken is cooking mince the water chestnuts, mushrooms and onion (a food processor makes this step easier). Once the chicken is cooked mince the chicken into small pea size pieces as well. Combine the mushroom, onion, and water chestnut mixture with the minced chicken.
At this point you can cover and refrigerate the mixture until ready to put together your meal or continue on.
Stir Fry Sauce
4 tablespoons soy sauce
4 tablespoons brown sugar
1 teaspoon rice wine vinegar
1 clove garlic (minced or pressed)
2 tablespoons hoisin sauce (the original recipe didn't call for this, but I added it in and it gave the sauce a great little umph!)
Combine the stir fry sauce ingredients, pour over the chicken and mushroom mixture and stir until evenly coated.
Heat mixture in a wok or large frying pan for about 5-10 minutes.
Serve in iceberg lettuce cups.
