Tuesday, April 1, 2008

Chicken Lettuce Wraps

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This recipe closely resembles P. F. Chang's Soothing Lettuce Wraps. You cook it quickly in a hot wok, serve it over deep fried miafun noodles, and spoon it onto iceberg lettuce leaves. It's definitely a crowd-pleasing appetizer or side dish. Have extra lettuce leaves available.

3 T oil
2 boneless skinless chicken breasts, finely diced
1 cup water chestnuts, minced
2/3 cup mushrooms, chopped fine
3 T onions, minced
1 tsp garlic, minced
2 T soy sauce
2 T brown sugar
½ tsp rice wine vinegar
4-5 leaves iceberg lettuce
Miafun noodles (rice sticks)
Oil for deep-frying

Stir fry in a wok over high heat the oil, chicken, water chestnuts, mushrooms, onions and garlic. Add soy sauce, brown sugar and rice vinegar. Sauté until chicken is cooked 4-5 min. Set aside.
In a separate frying pan, heat 1" of oil to 375 degrees. Deep fry the miafun noodles for a few seconds until they puff up and are crispy. (They fry quickly, so watch them carefully.) Drain on paper towels.

¼ cup sugar
½ cup water
2 T soy sauce
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
1/8 tsp sesame oil
1 T dry mustard powder
2 tsp water
1-2 tsp garlic chili paste (red)

Mix sugar, water, soy sauce, vinegar, ketchup, lemon juice and sesame oil. Set aside. Combine dry mustard and water. At serving time, add the garlic-chili paste and mustard to the topping sauce to taste. To serve, place the miafun noodles on a large platter. Put the chicken filling on top of the noodles. Serve with the lettuce leaves on the side, and the topping in a side bowl. This topping can be spooned over the lettuce wraps before eating.

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