Well guys and gals, we have MyHandsomeHusband to thank for this fine recipe. It is fabulous! I had him write it down several months ago when he was making it. Then just a week or so ago I gave it a whirl. It came together quite quickly, and all of my children like it. That is a win, win I say. We serve it with hot rice on the side. I just happened to have green leafy lettuce on hand, so that is what I used. We have found however, that Romaine Hearts work out the best with this recipe. They seem to naturally have a cupping shape, and hold the insides in just right. This recipe includes 3 ingredients you may not keep on hand, unless you do a bit of oriental type cooking. They are sesame oil, hoisin sauce, and oyster sauce. All of these can be found in a regular grocery store in the oriental foods section. All three keep for a long time (the sauces are to be kept in the fridge). They are definitely worth purchasing.
1. Cut up your chicken breasts into small pieces (I use a sharp pair of kitchen scissors) and cook in a hot skillet with about 1 T olive oil. Add a bit of salt and pepper into the pan as well. Cook until the chicken pieces are a nice golden color.
2. While your chicken is cooking, chop up all your veggies so they are about the same size.
3. When the chicken is done remove it from the pan and place it on a plate. Add another T of olive oil to the pan and throw in your veggies. Cook for about 15 minutes on medium high heat, or until the veggies are crisp tender. You don't want to over cook them.
4. Add all of the sauce ingredients into a small bowl and whisk it together until smooth. Have a little taste....it's super good!
5. Add the chicken, sauce, and almonds into the skillet with the veggies. Stir everything around until it becomes incorporated. Cook it until everything is heated through. Just 2-3 minutes should be plenty.
6. Serve inside a nice lettuce leaf, with rice on the side. It looks as pretty as a picture, doesn't it? Tastes pretty darn good too.