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




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