P.F. Chang's Chicken Lettuce Wraps

By á-47

Ingredients

• FOR THE CHICKEN:
• 1 large egg white
• 1 Tbsp. cornstarch
• 1 Tbsp. Chinese rice wine or dry sherry
• 1 1/2 lb. boneless chicken breasts, diced
• FORE THE STIR-FRY SAUCE:
• 2 Tbsp. oyster sauce
• 1 Tbsp. hoisin sauce
• 1 Tbsp. soy sauce
• 1 Tbsp. Chinese rice wine or dry sherry
• 1 tea. toasted sesame oil
• 2 tea. cornstarch
• FOR THE NOODLES:
• 2 bundles cellophane noodles
• peanut oil, for frying
• FOR THE STIR-FRY:
• 4 Tbsp. peanut oil
• 3 cloves garlic, minced
• 1 tea. minced, peeled ginger
• 1 jalapeno pepper, seeded and minced
• 4 green onions - 2 minced, 2 cut into 1" pieces
• kosher salt
• 1/4 tea. sugar
• 1/2 lb. shitake 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

Preparation

Step 1

Prepare 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, the whisk in the corstarch until dissolved.

Fry the noodles: pull the noodles apart into sections. Heat 3/4" peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees. Working in bathes, press the noodles into the oil with a a spatula until they puff, 5-10 seconds. Drain on paper towels.

Make the stir-fry: Heat 2 Tbsp. peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2-3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 Tbsp. peanut oil to the skllet; when almost smoking, stir in the garlic, ginger, jalapeno and minced green onions, then add 1/2 tea. salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and green onion 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.