Ingredients

8 ounces boneless chicken breast

1 ounce sesame oil

2 cloves garlic

1/4 cup onion

1/8 cup celery

1/8 cup green pepper

1/8 cup red pepper

2 ounces Hoisin sauce

1 teaspoon toasted sesame seeds

pinch chili flakes

Dash Tabasco sauce

1 bunch green onions

1 teaspoon peanuts

1 tablespoon cornstarch

3 ounces chicken broth

Salt and pepper to taste

Head of ice burg lettuce

Directions

In a hot wok, add the sesame oil and heat until the pan begins o smoke. Mix the sliced chicken breast, the cornstarch, and the chicken broth. Mix well, so the cornstarch is well dissolved. Drain the chicken from the mix, reserving the juices. Add the chicken to the hot wok and stir-fry till about halfway cooked. Add the garlic, onion, celery and peppers, and continue to stir-fry. Season with chili flakes and a dash of Tabasco. Add the chopped peanuts. Add Hoisin sauce and the reserved chicken broth and cornstarch liquid. Bring to a boil and season with salt and pepper. Served in an iceberg lettuce wrap.

Recipe is courtesy of Julio Camberos Jr. with Black Tie Gourmet Services in Lockeford.