More Great Recipes: Appetizer

Asian Chicken Lettuce Wraps

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Member since 2013
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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

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

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

2 bundles cellophane noodles
Peanut oil (for frying)

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


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.


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.

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