Chicken Lettuce Wraps

For the chicken
1 1/2 lbs boneless, skinless chicken breasts, diced
1 large egg white
1 Tablespoon cornstarch
1 Tablespoon Chinese rice wine or dry sherry

For the Stir-fry sauce
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

For the noodles
2 bundles cellophane noodles
peanut oil for frying

For the Stir Fry
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

For Serving
Small lettuce leaves
Soy sauce, chili paste and/or hot mustard


To make the chicken
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.

To make the stir-fry sauce
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.

To make the noodles
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.

To make the stir-fry
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.

Laura's Recipe Collection