chinese chicken lettuce wraps

as some of you know, I made a recipe blog a couple of years ago. I've been quite neglectful of it - plus, sometimes I find it too complicated to go to multiple logins etc.

anyway - from now on, as I find good recipes I'll just post them on here!
If you want to check out any of my previous recipe postings - here is the link:
tocookandbakelikethat.blogspot.ca

I found this recipe last fall when I was making a meal to celebrate my Mom-in-law's last day of work. I had always really liked the lettuce wraps at Joeys Restaurant and wanted to find something similar. I was really pleased with how this recipe turned out, and have made it again since then. Lettuce wraps are so tasty because they are both hot and cold, delicious and crunchy. just so good.

So, here it is - enjoy!

Chinese Chicken Lettuce Wraps
(originally found on Food.com, changed and adapted by me!)
Original recipe says it serves 4-6, but I think those people must eat less than we do. I would say it serves 3.

Ingredients:
1 head iceberg lettuce
Rice Noodles (about half a pack - although you can add more to expand the meal)
2 tablespoons olive oil
2 chicken breasts, chopped into bite sized pieces
1 1/2 teaspoons garlic, minced
1 small onion, finely chopped
1 red pepper, finely chopped
1 can water chestnuts, slivered
1 cup carrots, sliced matchstick style (julienne)
2 tablespoons soy sauce
1/2 teaspoon brown sugar
5 tablespoons hoisin sauce
2 tablespoons sweet chili sauce (less if it is really spicy)
1 teaspoon coriander
1/4 cup peanuts, crushed or whole (your preference)

Directions:
1. Unwrap lettuce into "cups" and wash thoroughly.
2. Chop vegetables and chicken.
3. Cook rice noodles (I pour boiling water over them in a bowl and cover them until they are soft.)
4. While noodles are cooking - pour oil into a wok and saute the garlic for 30 seconds.
5. Add chicken, stir fry until no longer pink.
6. Add onions, pepper, water chestnuts and carrots. Fry for about a minute.
7. While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
8. Add the soy sauce mixture to the pan, fry for about 2 minutes.
9. Add the hoisin and chili sauce. Stir well.
10. Add the coriander and peanuts (or leave the peanuts out and add them as you eat so that they stay crunchy).
11. Add the noodles and stir well.
12. Spoon into lettuce cups, roll the lettuce and enjoy!!