Recipe: Chicken Lettuce Wraps with Sweet and Tangy Soy Sauce

5 SPICE CHICKEN LETTUCE WRAPS

2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons Mazola Corn Oil
1/4 cup finely chopped onion
2 teaspoons brown sugar
2 teaspoons minced garlic
1 1/2 teaspoons Chinese 5 spice
1 teaspoon crushed red pepper
1 teaspoon salt
1 pound partially frozen boneless, skinless chicken breasts
4 ounces (1 cup) quartered, button mushrooms
1 (5 ounce) can water chestnuts, drained and rough chopped
FOR SERVING:
1/2 cup chopped green onions
12 leaves iceberg, bibb or leaf lettuce
Sweet and Tangy Soy Sauce (recipe follows)

Combine soy sauce, sesame oil, corn oil, onion, brown sugar, garlic, Chinese five spice, crushed red pepper and salt in large bowl.

Cut chicken into small cubes ; add to sauce. Stir in mushrooms and water chestnuts. Refrigerate for 30 minutes or until ready to cook.

WHEN READY TO COOK:
Heat large non-stick skillet on medium-high heat. Add half of the chicken mixture. Cook, stirring occasionally until chicken is lightly browned and internal temperature is at least 170 degrees F. Repeat with remaining chicken. Remove from heat. Top with green onions.

TO SERVE:
Serve in a lettuce leaf with a drizzle of Sweet and Tangy Soy Sauce.

FOR THE SWEET AND TANGY SOY SAUCE:
1/3 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons Mazola Corn Oil
2 teaspoons sesame oil
1/2 teaspoon Chinese 5 spice
1/2 teaspoon garlic powder
1/8 teaspoon crushed red pepper
1/2 teaspoon brown sugar

Combine all ingredients for the Sweet and Tangy Soy Sauce and refrigerate until ready to serve.

Makes 6 servings
Source: Mazola Corn Oil