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Chicken Lettuce Wraps Recipe

   
 

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     Chicken Lettuce Wraps

Category   Entrees - Maindishes
Sub Category   None
Preptime   50 minutes

Ingredients
1 egg white
1 tbsp cornstarch
1 tbsp rice vinegar or sherry
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp sesame oil
2 tsp cornstarch
garlic, minced
 
1 tsp ginger, minced
1 jalapeno, minced
4 scallions, minced
1/4 tsp sugar
1/2 lb shiitake mushrooms, diced
3/4 cup water chestnuts
lettuce leaves
2 lb chicken breasts, diced

Instructions
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. 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.


Originally Submitted
1/26/2015





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