Surprise Lettuce Wraps

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2 tablespoons vegetable oil, divided

3 tablespoons Ying's Kitchen Spicy Kungpao sauce, divided

Salt and pepper

½ lime, juiced

1 cup green onions, sliced into ⅓-inch pieces (white and about 3 inches of green)

¾ cup chopped celery, ⅓-inch dice

¾ cup chopped peppers (red, green and orange), ⅓-inch dice

¾ cup chopped kohlrabi, ⅓-inch dice

¾ cup Granny Smith apple (cored, not peeled), ⅓-inch dice

1 tablespoon reduced-sodium soy sauce

1 tablespoon oyster sauce

1 cup chicken broth

2 tablespoons cornstarch

5 large bail leaves, chiffonade

1 head bibb lettuce

Garnish

¼ cup red delicious apple (do not peel) cut into matchsticks

¼ cup kohlrabi — peeled and cut into matchsticks

1 teaspoon kungpao sauce

1 teaspoon reduced-sodium soy sauce

Healthy squeeze of juice from ½ lime

Pinch of salt

Heat oven to 375 degrees. Roast thighs until internal temperature registers 160 degrees. Remove from oven and when cool enough to handle, slice into ⅓-inch pieces; set aside.

Add olive oil to a wok and heat on medium heat until hot; add green onions stirring continuously for 1 minute. Add celery, peppers, kohlrabi and apples and chicken stirring for another 2 minutes.

In small bowl add chicken broth, soy sauce, oyster sauce, 2 tablespoons kungpao sauce and cornstarch mixing until smooth. Add to vegetables mixing until well blended. It may be necessary to add a bit more broth to bring it to a nice consistency. Heat through; taste for seasoning. Add basil and stir in gently.

For the garnish: Add the sliced apple and kohlrabi to a small bowl. Add Kungpao sauce, soy sauce, lime juice and salt and mix until well combined.

To serve: Arrange lettuce leaves on platter; add filling (room temperature) and top with garnish and a bit more basil chiffonade. Enjoy

Serves four.

Diane Hagopian, Gurnee