Chicken lettuce wraps

Ingredients

• 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

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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.