Petitchef

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

Main Dish
4 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 4

For the Chicken:

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


For the Stir-Fry Sauce:

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


For the Noodles:

2 bundles cellophane noodles

peanut oil for fying


For the Stir-Fry:

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)

Preparation

  • 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.

Photos

Chicken Lettuce Wraps (P.F. Chang's Style), photo 1
Chicken Lettuce Wraps (P.F. Chang's Style), photo 2
Chicken Lettuce Wraps (P.F. Chang's Style), photo 3
Chicken Lettuce Wraps (P.F. Chang's Style), photo 4

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