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

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.