PF Changs Chicken lettuce wraps
By á-7888
Ingredients
- Chicken:
- 1 lg egg white
- 1 tbsp cornstarch
- 1 tbsp rice wine
- 1 1/2 lbs skinless, boneless chicken breasts
- Stir fry sauce:
- 2 tbsp oyster sauce
- 1 tbsp hoison sauce
- 1 tbsp soy sauce
- 1 tbsp Chinese rice wine
- 1 tsp toasted sesame oil
- 2 tsp cornstarch
- Noodles:
- 2 bundles cellophane noodles
- Peanut oil for frying
- Stir fry:
- 4 tbsp peanut oil
- 3 cloves garlic
- 1 tsp minced ginger
- 1 jalapeno pepper, seeded and minced
- 4 scallions, 2 minced and 2 cut into 1 inch pieces
- Kosher salt
- 1/4 tsp sugar
- 1/2 lb shitake mushrooms, stemmed and diced
- 3/4 c. diced water chestnuts
- small lettuce leaves for serving
- soy sauce, chili paste and hot mustard for serving
Details
Preparation
Step 1
Prepare chicken, whisk egg white, cornstarch and rice wine in a bowl. Add chicken and toss to coat. Cover and refrigerate at least 30 mins.
Make stir fry sauce. Whisk 1/3 cup water, oyster, hoison and soy sauces, the rice wine and sesame oil in a bowl then whisk in cornstarch until dissolved
Fry noodles: Pull noodles apart into sections. Heat 3/4 inch peanut oil in saucepan until thermometer reads 380 degrees. Work in batches, press the noodles into the oil with a spatula until they puff, 5-10 secs. Drain on paper towels.
Make stir fry: heat 2 tbsp peanut oil in a large skillet over med-high heat. Add chicken to cook, stirring every 2-3 mins. Remove with a slotted spoon to a plate. Add remaining 2 tbsp peanut oil to skillet; when almost smoking, stir in garlic, ginger, jalapeno and minced scallions, then add 1/2 tsp salt and sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 mins. Add stir fry sauce and chicken and cook 1 minute.
Make a bed of noodles on platter and top with chicken mixture. Serve the noodles and stir-fry with lettuce and soy sauce for dipping.
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