Can you believe how quickly time gets away from us??
I mean...we are already well into October. Where did the rest of the year go??
I missed an entire week on this blog. Where did that go?
Also...I made these Chicken lettuce wraps a couple months ago (like June!) and just never got around to posting them. Don't ask me why. I just don't know.
I saw these in Food Network Magazine. I was actually on the phone with my older sister at the time and I told her Food Network Magazine had posted a recipe for a copy cat version of P.F. Chang's Chicken lettuce wraps. She got super excited and asked me to make them and post the recipe.
How could I say no?? I mean, I think of her every time I post something to this blog.
But alas, I fail as a sister seeing as how I made these things a couple months ago and am just BARELY posting the recipe.
But that's okay. I think she'll forgive me.
And so will you once you have tried these!
They were super good. I think I had about 4 all on my own. The Hubble loved them as well (after we spent half an hour removing every last bit of mushroom from his that is).
Next time, I will definitely remember to omit the mushrooms if I'm eating these with The Hubble. But I loved the mushrooms. So you can leave them in or take them out. The dish will be delicious either way!
Let's get cooking.
Grab your ingredients: egg white, cornstarch, rice wine (what I like to call Sake), chicken, oyster sauce, hoisin sauce, low-sodium soy sauce, sesame oil, peanut oil, garlic, ginger, jalapeno, scallions, sugar, shiitake mushrooms, water chestnuts, cellophane noodles and small lettuce leaves (for serving).
I know...it looks like a lot! I'm sorry. They really are worth it though!
Start with the chicken. Dice it up into bite sized pieces and set it aside.
In a medium bowl, whisk together the egg white, rice wine, and cornstarch.
Toss the chicken in that mixture making sure it is well coated. Cover and refrigerate about 30 minutes.
While the chicken sets, we can get the stir-fry sauce. Whisk together 1/3 cup water, the oyster sauce, hoisin sauce, soy sauce, rice wine and sesame oil until well combined.
Then whisk in the cornstarch until it dissolves and everything is well mixed.
Now we come to my absolutely favorite part of this whole process. Frying the noodles. Heat about 3/4 inch peanut oil to 380 degrees F. Separate the noodles into sections. Once the oil hits the correct temperature place the noodles in the oil until they puff up. This takes about 5 seconds. It's incredible to watch really. You have these thin little noodles and they balloon to twice their size in a matter of seconds! Woah!
Anyway, flip the noodles and puff up the other side too.
Remove the noodles from the oil with a slotted spoon and place on paper towels to drain and dry.
Now we are going to prepare everything else for the cooking. Mince your garlic, ginger, scallions and jalapeno and place in a small bowl.
Now dice the water chestnuts and stem and dice the mushrooms (or if you have a freak like The Hubble living with you...don't).
By this time the chicken should be ready to go. Heat some peanut oil in a pan and toss in the chicken. Cook until the center is white and the juice runs clear.
Then remove the cooked chicken to a plate.
Now add the rest of the oil to the pan. When it is almost smoking toss in the ginger, scallions, garlic and jalapeno. Toss in 1/2 teaspoon salt and the sugar and stir fry about 30 seconds. Then toss in the water chestnuts and MAYBE the mushrooms. Oh and some scallion pieces are nice too. Stir fry that for about 2 minutes.
Add back in the chicken...
Then pour in the sauce.
Mix it all up and cook for another minute.
Make a bed of the noodles, top with the chicken mixture and serve with lettuce leaves. You can also have an assortment of dips such as soy sauce, hoisin sauce, garlic paste with chili or Chinese hot mustard.
And, because I just found this...please mourn with me what could have been a lovely picture if my camera had focused correctly. How could I have missed this?!?!
Oh well. You get the gist. Enjoy!
Chicken Lettuce Wraps (P.F. Chang's Style)
Retrieved from Food Network
Printer Friendly Version
For the Chicken:
- 1 large egg white
- 1 Tablespoon cornstarch
- 1 Tablespoon rice wine or dry sherry
- 1 1/2 pounds boneless, skinless chicken breast, diced into bite sized pieces
- 2 Tablespoons oyster sauce
- 1 Tablespoon hoisin sauce
- 1 Tablespoon low-sodium soy sauce
- 1 Tablespoon rice wine or dry sherry
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 bundles cellophane noodles
- peanut oil for fying
- 4 Tablespoons peanut oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, peeled and minced
- 1 jalapeno pepper, seeded and minced
- 4 scallions; 2 minced, 2 cut into 1-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon sugar
- 1/2 pound shiitake mushrooms, stemmed and diced
- 3/4 cup water chestnuts, diced
- small lettuce leaves, for serving
- soy sauce, chili paste, hoisin sauce and/or Chinese hot mustard, for serving (optional)
- 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.
- Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a 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.
- 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, chili paste, hoisin sauce and/or Chinese hot mustard for dipping.