Karen Chow
This sounds like a pretty good simple "Americanized" version. I have made this many times myself. Incidentally, "Sang choy bao" in Cantonese Chinese literally translates to "lettuce package/bun"--sang choy being lettuce, or literally "raw vegetable" and bao being the same bao that is the name of other buns--like roast pork buns (char siu bao). I have some further suggestions for making the flavor more complex and Chinese:
1) Serve hoisin sauce (can be purchased at Asian markets) as an accompanying condiment, which can be added to the chicken mixture before folding up the lettuce cup. It adds another delicious layer of sweet/salty flavor.
2) For vegetarians, you can make this with diced baked tofu (sometimes called pressed tofu) instead of chicken (the very firm pre-cooked tofu that looks like small square dark-brown blocks, which can be purchased at Asian markets in the refrigerator deli section). This is more "meat-like" in texture than other veggies.
3) You can also add diced: red bell pepper, baby corn, bamboo shoots, pine nuts. I usually add these.
4) If you want to get really fancy, you can garnish/serve with finely chopped peanuts and/or deep-fried thin rice sticks (like the ones often found in Chinese chicken salads) for additional crunch
5) You don't have to use butter lettuce, which is pricier and frankly not as nice and crisp as iceberg lettuce. To make the iceberg lettuce leaves easy to separate, submerge a cold head in a bath of lukewarm water for a few minutes--this will make the leaves fall away from the head. Some people trim the edges to make the "cups" prettier--but I never bother with that.
6) To save time, I usually use ground meat (pork, turkey, chicken, etc) to make this dish.
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