Almost-Famous Chicken Lettuce Wraps
By á-7888
Ingredients
- For the Chicken:
- 1 large egg white
- 1 tablespoon cornstarch
- 1 tablespoon Chinese rice wine or dry sherry
- 1 1/2 pound chicken breasts, diced
- 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
- Rice noodles
- For the Stir-Fry:
- 2 tablespoons peanut oil
- 3 cloves garlic, minced
- 1 teaspoon minced peeled ginger
- 1 jalapeno pepper, seeded and minced
- 4 scallions; 2 minced, 2 cut into 1-inch pieces
- Kosher salt
- 1/4 teaspoon sugar
- 1/2 pound shiitake mushrooms,stemmed and diced
- 3/4 cup diced water chestnuts
- Small lettuce leaves, for serving
- Soy sauce, chili paste and/or hot mustard, for serving
Details
Servings 4
Preparation
Step 1
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.
For the noodles: Cook according to package directions
Make the stir-fry: Heat 1 tablespoon 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 1 tablespoon 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 for dipping.
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