Chicken lettuce wraps (p.f. chang's style)

Name: Chicken lettuce wraps (p.f. chang's style)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 1 large egg white; 1 Tablespoon cornstarch; 1 Tablespoon rice wine or dry sherry; 1 1/2 pounds boneless, skinless chicken breast, diced into bite sized pieces; 2 Tablespoons oyster sauce; 1 Tablespoon hoisin sauce; 1 Tablespoon low-sodium soy sauce; 1 Tablespoon rice wine or dry sherry; 1 teaspoon sesame oil; 2 teaspoons cornstarch; 2 bundles cellophane noodles; peanut oil for fying; 4 Tablespoons peanut oil; 3 cloves garlic, minced; 1 teaspoon fresh ginger, peeled and minced; 1 jalapeno pepper, seeded and minced; 4 scallions; 2 minced, 2 cut into 1-inch pieces; 1/2 teaspoon kosher salt; 1/4 teaspoon sugar; 1/2 pound shiitake mushrooms, stemmed and diced; 3/4 cup water chestnuts, diced; small lettuce leaves, for serving; soy sauce, chili paste, hoisin sauce and/or Chinese hot mustard, for serving (optional)

vote now

Main Dish

Very Easy

55 min

Preparation

Preparation15 min

Cook time40 min

Prepare the chicken:
Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.
Make the stir-fry sauce:
Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
Fry the noodles:
Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
Make the stir-fry:
Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate.
Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds.
Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture.
Serve the noodles and stir-fry with lettuce leaves and soy sauce, chili paste, hoisin sauce and/or Chinese hot mustard for dipping.