PF Chang's lettuce wraps

By brenie_shydee

Ingredients

• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp dry sherry or brandy
• 2 tbsp water
• 1 tsp sesame oil
• 1 tsp sugar
• 3 tsp cornstarch - divided (use less
• cornstarch)
• 2 tsp dry sherry or brandy
• 2 tsp water
• salt and pepper to taste
• 1 1/2 lbs chicken breast
• 1/3 c vegetable oil - divided
• 1 tsp fresh minced ginger
• 2 cloves minced garlic
• 2 green onions - minced
• 2 sm. dried chilies - optional
• 1 pkg chinese cellophane noodles -
• prepared

Preparation

Step 1

Combine hoisin sauce, soy sauce, dry sherry, water, sesame oil, sugar and tsp cornstarch set aside.

in medium bowl, combine 1 tsp cornstarch, sherry, water, salt and pepper. Lay chicken into mixture and spoon over to coat. Stin in 1 tsp vegetable oil and let sit 15 ninutes to marinate.

Heat wok or skillet over medium-high heat.

Stir fry chicken in 3 tbls vegetable oil for 3-4 minutes. Remove from wok and set aside.

Heat 2 tbsp vegetable oil in wok. Add ginger, garlic, onion and chilies; stiry fry 2 ninutes. Return chicken to wok. Pour in reserved mixture. Simmer until thickened and heated through.

Spoon mixture into lettuc leaves and roll up.

Break cooked cellophane noodles into small pieces; cover bottom of serving dish with them.

Place wraps on top of noodles.

Spoon sauce over wraps (see Chang's lettuce wrap sauce recipe)