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

Ingredients

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)

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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.