Tasty served warm or room temp, this is a great alternative to sandwiches for a picnic. I made these for the summer concert in the park series. The main flavors come from the garlic and oyster sauce. The water chestnuts and pine nuts add a crunch. This can be an appetizer if served without the rice.
Chicken Filling
- 3-4 boneless, skinless chicken thighs, minced
- 4 cloves minced garlic
- 1 can whole water chestnuts, drained and coarsely chopped
- 1 small zucchini, chopped
- 3 green onions, chopped
- oyster sauce to taste
- fish sauce to taste
- 3 tablespoons pine nuts
- cilantro, chopped
- Heat pan and add a few swirls of oil. Add garlic and cook till fragrant, but not browned.
- Add chicken, oyster sauce and fish sauce until chicken is no longer pink on outside
- Add zucchini and continue to cook till zucchini is tender
- Add pine nuts, water chestnuts till warmed through
- Take off heat and add green onions and cilantro
Serve with steamed white rice rolled in butter lettuce leaves