Petitchef

Chicken lettuce wraps

Main Dish
4 servings
35 min
25 min
Very Easy

Ingredients

Number of serving: 4
1 1/2 lbs boneless, skinless chicken breasts, diced

1 large egg white

1 Tablespoon cornstarch

1 Tablespoon Chinese rice wine or dry sherry

2 Tablespoons oyster sauce

1 Tablespoon hoisin sauce

1 Tablespoon low-sodium soy sauce

1 Tablespoon Chinese rice wine or dry sherry

1 teaspoon toasted sesame oil

2 teaspoons cornstarch

2 bundles cellophane noodles

peanut oil for frying

4 Tablespoons peanut oil

3 cloves garlic, minced

1 teaspoon minced peeled ginger

1 jalapeño pepper, seeded and minced

4 scallions; 2 minced, 2 cut into 1 inch pieces

Kosher salt

1/4 teaspoon sugar

1/2 lb shiitake mushrooms, stemmed and diced

3/4 cup diced water chestnuts

Small lettuce leaves

Soy sauce, chili paste and/or hot mustard

Preparation

  • In a small bowl whisk together the egg white, rice whine and cornstarch together. Toss in the chicken until coated, then cover and refrigerate for 30 minutes.
  • In a small bowl, combine the hoisin sauce, oyster sauce, soy sauce, rice wine and sesame oil. Add in the cornstarch and whisk together until the cornstarch has dissolved.
  • Place a medium saucepan over high heat and fill with 3/4 inch of peanut oil. Heat the oil until it reaches 380 degrees. While the oil is heating pull apart the bundles of noodles.
  • Place a handful of the noodles into the heated oil for 5-10 seconds or until they puff up. Remove from the oil and place them on a plate covered in paper towel, then repeat in several batches for the rest of the noodles.
  • Place a large skillet over medium heat and coat in 2 Tablespoons peanut oil. When the oil is hot add the chicken and sauté 2-3 minutes.
  • Transfer the chicken to a plate and set aside. Add the remaining 2 Tablespoons of peanut oil to the skillet and heat. When the oil is nearly smoking add the garlic, ginger, jalapeño, minced scallions, 1/2 teaspoon of salt and the sugar. Stir together and sauté for 30 seconds.
  • Add the mushrooms, water chestnuts and scallion pieces to the pan and stir-fry for 2 minutes. Pour the stir-fry sauce and chicken into the pan and cook for 1 minute. To serve place the noodles on a platter and top with the chicken mixture. Place on lettuce leaves and soy sauce for dipping.





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