I’ve been kinda obsessed with Asian food lately, so last night I decided to make this Asian style chicken wrap. It is super tasty and satisfying, and it is incredibly easy to make!

Marinade the chicken with the following ingredients:

1 lb of skinless and boneless chicken breast, cut the chicken in small 1/2 inch cubes

1/2 Tbsp of Chinese cooking rice wine

1/2 tsp of minced ginger

1 Tbsp of minced garlic

2 Tbsp of soy sauce

1 Tbsp of dark soy sauce (thicker and darker in color, and not as salty)

1 Tbsp of sugar

1 Tbsp of corn starch

a dash of sesame oil

Extras to go with the chicken:

1 small onion, chopped

a handful of shiitake mushrooms, sliced

Directions:

1. In a bowl, combine and mix the chicken with the cooking wine, ginger, garlic, dark and light soy sauce, sugar, sesame oil and corn starch.

2. Refrigerate for 40 minutes (this will tenderize and flavor the meat)

3. Prepare the stir-fry sauce

Stir-Fry Sauce:

2 Tbsp black bean sauce

1 Tbsp of minced garlic

1 Tbsp of honey

1/2 Tbsp of brown sugar

4. Mix all the stir-fry sauce ingredients and set aside.

5. In a skillet, add 3 Tbsp of cooking oil and onions on high heat

6. Once the onion softens, add the mushrooms and chicken, and stir-fry until it’s half-way done.

7. Add the stir-fry black bean sauce to the mix and cook until the chicken is done

8. Arrange some lettuce leaves on a serving platter so each diner can wrap some of the seasoned chicken in a lettuce leaf

It’s a wrap!