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Almost-Famous Chicken Lettuce Wraps

  • Level: Easy
  • Total: 1 hr
  • Prep: 50 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

For the Chicken:

1 large egg white

1 tablespoon cornstarch

1 tablespoon Chinese rice wine or dry sherry

1 1/2 pounds skinless, boneless chicken breasts, diced

For the Stir-Fry Sauce:

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon low-sodium soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon toasted sesame oil

2 teaspoons cornstarch

For the Noodles:

2 bundles cellophane noodles

Peanut oil, for frying

For the Stir-Fry:

4 tablespoons peanut oil

3 cloves garlic, minced

1 teaspoon minced peeled ginger

1 jalapeno pepper, seeded and minced

4 scallions; 2 minced, 2 cut into 1-inch pieces

Kosher salt

1/4 teaspoon sugar

1/2 pound shiitake 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

Directions

  1. Prepare the 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, then whisk in the cornstarch until dissolved.
  2. Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
  3. Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion 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. Photograph by Andrew Mccaul
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