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Lettuce Wraps

If you are familiar with PF Changs, you have probably been introduced to this version of an Asian salad which you eat with your fingers. I make this often and it is always a winner, whether I serve it for lunch, as an appetizer or as part of a dinner menu. ENJOY!
Course Appetizer, Main Course, Salad, Snack
Cuisine Asian
Keyword Chicken, Lettuce Wrap

Ingredients

Cooking Sauce

  • 1 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp dry sherry
  • 2 tbsp water
  • 2 tbsp sesame oil
  • 1 tsp granulated sugar
  • 2 tsp cornstarch

Chicken

  • 1½ lbs boneless, skinless chicken breast minced
  • 1 tsp cornstarch
  • 2 tsp dry sherry
  • 2 tsp soy sauce
  • 2 tsp water
  • 1 tsp oil
  • kosher salt and black pepper to taste
  • 5 tbsp oil
  • 1 tsp peeled, fresh ginger minced
  • 2 cloves garlic
  • 2 green onions minced
  • small dried chilies optional
  • 1 8-oz can bamboo shoots minced
  • 1 8-oz can water chestnuts minced
  • 1 pkg Chinese cellophane rice noodles fried in oil for a minute or two (until they puff up)
  • freshly grated carrot

Salad

  • Bibb or Romain lettuce leaves

Instructions

  • Mix all ingredients for cooking sauce in bowl and set aside.
    In a medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp oil and let sit 15 minutes to marinate.
    Heat wok or large skillet over medium-high heat. Add 3 tbsp oil then add chicken and stir fry for about 3-4 minutes. Set aside and add 2 Tbsp oil to wok or skillet and add ginger, garlic, chilies (if using) ad onion; stir fry about a minute. Add bamboo shoots and water chestnuts; stir fry. Return chicken to wok and add cooking sauce. Cook until thickened.
    Break cooked noodles and spread evenly down a large serving tray. Pour chicken mixture down the center, on top of the noodles and sprinkle with grated carrot down the center. Arrange the lettuce leaves down both sides of the tray and serve with plenty of napkins.