Chicken Lettuce Wraps

By taniaf

Ingredients

• Chicken:
• 1 egg white
• 1 tbsp cornstarch
• 1 tbsp rice wine or sherry
• 1.5 lbs skinless boneless chicken, diced
• Sauce:
• 2 tbsp oyster sauce
• 1 tbsp hoisin
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp toasted sesame oil
• 2 tsp cornstarch
• Noodles:
• 2 bundles cellophane noodles
• oil for frying
• Stir fry:
• 4 tbsp veg oil
• 3 cloves garlic, minced
• 1 tsp minced ginger
• 4 scallions, minced
• salt
• 1/4 tsp sugar
• 3/4 cup diced water chestnuts
• lettuce leaves for serving

Details

Servings 4

Preparation

Step 1

Prepare chicken: whisk egg white, corn starch, and rice wine in a bowl. Add chicken and toss to coat. Cover and chill 30 minutes.
Make sauce: Whisk 1/3 cup water, oyster, hoisin and soy sauces, rice wine and sesame oil in a bowl, then whisk in cornstarch until dissolved.
Fry noodles: pell noodles apart in sections. Heat 3/4 inch oil in medium pan, until temp reaches 380. Working in batches, press noodles into oil with a spatula until they puff, 5-10 seconds. Drain on paper towels.
Make stir fry: Heat 2 tbsp oil in a large skillet over medium. Add chicken and cook, stirring, 2-3 minutes. Remove with a slotted spoon to a plate. Add rest of oil to skillet, when hot, add garlic, ginger, and scallions, then pinch of salt and sugar and stir fry 30 seconds. Add water chestnuts and fry 2 minutes. Add sauce and chicken and cook 1 minute.
Make a bed of noodles on a platter and top with chicken mixture. Serve with lettuce leaves and soy sauce for dipping.