If I was ever in a TV cooking competition and they asked me what type of cooking defines me, it would have to be quick appetizers or impromptu parties. Appetizer recipes seem to be the dishes I can put together quickly. I feel like I can make them in every way, shape, and form possible and actually have them taste and look good even if it was with minimal preparation time. I guess I got really good at making appetizers because of my many years as a military spouse. Quite often on a Friday afternoon I would find myself making numerous appetizers for the next celebration we would be hosting at our house or at a get together we were invited to. There was always a birthday, promotion, retirement or whatever we could think of to celebrate. Sometimes it was just to get together and relax after a long week, or to celebrate someone coming home after a long deployment. Even though I often had to put a party together at a moment’s notice, every event ended up having so many great memories to go along with it. So, in order to put together a quick party, I had to have a stash of go-to recipes that were simple to prepare. I also got really good at having certain staple ingredients in my refrigerator and pantry so I could make a dish without having to go to the grocery store every day. This recipe for Mu Shu Chicken Lettuce Wraps is one of those quick and delicious appetizers you can throw together in a pinch. It begins with the cooked chicken from my Easy Crock Pot Chicken recipe. With lots of wonderful, crispy vegetables and a few oriental seasonings, you have a fresh, healthy appetizer or main dish that takes very little time to prepare!
- 1 tablespoon chili oil
- ½ cup green onion, sliced
- ½ cup mushrooms, chopped
- 1 can water chestnuts, drained and chopped
- ½ cup shredded carrots
- ½ cup red bell pepper, chopped
- 2 cups shredded cabbage (I use pre-packaged coleslaw mix)
- 2 cups cooked chicken, shredded (I used the chicken from my Easy Crock Pot Chicken recipe)
- 1 tablespoon ginger, grated
- 2 teaspoons rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 head of lettuce (romaine, ice berg, or butter lettuce), cleaned and separated into large leaves
- ½ to 1 cup chopped peanuts
- ½ cup chopped cilantro
- In a large skillet, pour in chili oil and heat over medium-high heat. Add onions, mushrooms, water chestnuts, carrots and red bell pepper into the skillet and stir fry for 3-4 minutes.
- Add shredded cabbage and cook for another 2 minutes.
- Add shredded cooked chicken and heat for another 2-3 minutes until heated thoroughly.
- Add ginger, vinegar, hoisin sauce and soy sauce and cook for another 1 minute.
- Serve warm on large lettuce leaves and top with chopped peanuts and cilantro.
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