P.F. Chang's Soothing Chicken Lettuce Wraps
Janaye
The perfect gourmet side dish. Trust that Janaye knows how to peel the lettuce correctly next time though.
ingredients
- 8 dried shiitake mushrooms
- 1 teaspoon corn starch
- 2 teaspoons dried sherry
- 2 teaspoons water
- 1 teaspoon soy sauce
- salt and pepper
- 1 1/2 pounds boneless, skinless chicken (cubed)
- 5 tablespoons oil
- 1 teaspoon fresh minced ginger
- 2 cloves garlic, minced
- 2 green onions, minced
- 2 small dried chilies (optional)
- 8-ounce can bamboo shoots, minced
- 8-ounce can water chestnut, minced
- 1 package Chinese rice noodles; prepared
- Cooking Sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons oyster sauce
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 teaspoons corn starch
- iceberg lettuce cup leaves
directions
- 1
Cover mushrooms with boiling water, let stand 30 minutes then drain, cut and discard woody stems. Mince mushrooms; set aside.Mix all ingredients for cooking sauce in bowl and set aside.
- 2
In medium bowl, combine corn starch, sherry, soy sauce, water, salt and pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 teaspoon oil and let sit 15 minutes to marinate. Heat large skillet over medium high heat. Add 3 tablespoons oil then add chicken and stir fry for about 3 to 4 minutes. Set aside. Add 2 tablespoons oil to pan. Add ginger, garlic, chilies (if desired) and onion and stir fry about a minute or so. Add mushrooms, bamboo shoots, and water chestnuts, stir fry an additional 2 minutes.
- 3
Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked rice noodles into small pieces and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaves and roll. Enjoy!
Source: virginian pilot
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