Asian Chicken Lettuce Wraps
CATEGORIES
INGREDIENTS
  • Cooking Time: 10 min
  • Servings: 4
  • Preparation Time: 50 min
  • 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
  1. PREPARE THE CHICKEN:
  2. Whisk the egg white, cornstarch and rice wine in a bowl.
  3. Add the chicken to coat completely.
  4. Cover and refrigerate at least 30 minutes.
  6. MAKE THE STIR FRY:
  7. Whisk 1/3 cup water, the oyster, peking and soy sauces, the rice wine and sesame oil in a bowl.
  8. Whisk in the cornstarch until it is dissolved.
  10. FRY THE NOODLES:
  11. Pull the noodles apart into sections.
  12. Heat 3/4 inches of peanut oil in a medium saucepan until cooking thermometer registers 380 degrees F.
  13. Working in batches, press the noodles into the oil with a spatula until they puff; about 5 to 10 seconds.
  14. Remove and drain on paper towels.
  16. MAKE THE STIR FRY:
  17. Heat 2 tablespoons peanut oil in a large skillet over medium-high heat.
  18. Add the chicken and cook, stirring for 2 to 3 minutes.
  19. Remove with a slotted spoon to a plate.
  20. 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.
  21. Add the mushrooms and scallion pieces and stir-fry for 2 minutes.
  22. Finally, add the stir-fry sauce and chicken and cook 1 minute.
  24. SERVE:
  25. Plate lettuce leaves separately on their own plate.
  26. On a serving platter, plate the noodles with the stir fry sitting on top.
  27. Guests can help themselves.
RECIPE BACKSTORY
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.