Asian Chicken Lettuce Wraps


User Avatar
Member since 2013
No Video

Serves 4 | Prep Time 50 min | Cook Time 10 min

Why I Love This Recipe

This has to be one of my favorite Asian appetizer cuisines. I always have them when they are offered at Asian restaurants. The little wraps will definitely be a hit if you are entertaining a hungry crowd. All of these ingredients can be found at your local Asian market.


Ingredients You'll Need

CHICKEN:
1 1/2 lbs. of skinless, boneless chicken breasts; diced
1 egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or cooking sherry

STIR FRY SAUCE:
2 tablespoons oyster sauce
1 tablespoon peking sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or cooking sherry
1 teaspoon sesame oil
2 teaspoons cornstarch

NOODLES:
2 bundles cellophane noodles
Peanut oil (for frying)

STIR FRY:
4 tablespoons peanut oil
3 cloves garlic; minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt for taste
1/4 teaspoon sugar
1/2 pound shiitake mushrooms diced
Iceberg lettuce leaves, for serving


Directions

Prepare the chicken:


Whisk the egg white, cornstarch and rice wine in a bowl.


Add the chicken to coat completely.


Cover and refrigerate at least 30 minutes.


Make the stir-fry sauce:


Whisk 1/3 cup water, the oyster, peking and soy sauces, the rice wine and sesame oil in a bowl.


Whisk in the cornstarch until it is dissolved.


Fry the noodles:


Pull the noodles apart into sections.


Heat 3/4 inches of peanut oil in a medium saucepan until cooking thermometer registers 380 degrees F.


Working in batches, press the noodles into the oil with a spatula until they puff; about 5 to 10 seconds.


Remove and 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 for 2 to 3 minutes.


Remove with a slotted spoon to a plate.


Add the remaining 2 tablespoons peanut oil to the skillet; when its just about to start smoking, stir in the garlic and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds.


Add the mushrooms and scallion pieces and stir-fry for 2 minutes.


Finally, add the stir-fry sauce and chicken and cook 1 minute.


Serve:


Plate lettuce leaves separately on their own plate.


On a serving platter, plate the noodles with the stir fry sitting on top.


Guests can help themselves.


Questions, Comments & Reviews



More Great Recipes: Appetizer
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

458 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51102 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11343 Downloads
FREE
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana