Chicken - Breast [Sk] 'Lettuce Wraps (PF Change KK)

By Kwasome

Ingredients

• 1 tsp CornStarch
• 2 tsp Dry Sherry
• 2 tsp H20
• 1- 1/2 lbs Chicken Breast
• 5 Tbs Oil
• 1 tsp Grat’d Fresh Ginger
• 2 Cloves Minced Garlic
• 2 ea. Minced Scallions
• 2 sm. Chilies
• 1 Pkg. Cellophane Noodles
• Salt & Pepper for Taste
• COOKING SAUCE
• 1 Tbs Hoisin
• 1 Tbs Soy Sauce
• 1 Tbs Dry Sherry
• 2 Tbs Oyster Sauce
• 2 Tbs H20
• 1 tsp Sesame Oil
• 1 tsp Sugar
• 2 tsp CornStarch
• ICEBERG OR BIBB LETTUCE

Preparation

Step 1

1 Mix all ingredients for cooking sauce in bowl & set aside.
2 In Med. Bowl, combine CornStarch, Sherry, H20, Soy Sauce, Salt, Pepper, & Chicken. Stir to coat chicken thoroughly. Stir in 1 Tsp. oil & let sit 15 minutes to marinate. Heat wok or Lrg. skillet over Med. Heat. Add 3 Tbsp. oil, then add chicken & stir-fry for about 3-4 minutes. Set aside.
3 Add 2 tbsp. oil to pan. Add Ginger, Garlic, Chilies, & Onion; Stir-fry about a 3 minute or so. Return Chicken to pan. Add mixed cooking sauce to pan. Cook until thickened & hot.
4 Break cooked cellophane noodles into small pieces, & cover bottom of serving dish with them. Then pour chicken mixture on top of the noodles.