Chicken Lettuce Wrap

 I made this for my good friend Ann, she asked me to prepare a recipe that is similar to one she loves at her favourite restaurant P.F.Chang. It is also one of my favourite restaurants because they serve great Asian food.

I did some research and came up what I thought is close but not exactly the same. It still tastes good!

You use lettuce as the wrap, it is fun way to eat with a group. Through it can be messy, what is good food without a bit of mess. I used Boston lettuce in this wrap because it is shaped in a ball and has a nice curved shape. You can use any lettuce as long as it is big enough to wrap.

For the Chicken:

1 large egg white

1 tablespoon cornstarch

1 tablespoon Chinese rice wine or dry sherry

1 1/2 pounds skinless, boneless chicken breasts, diced

For the Stir-Fry Sauce:

2 tablespoons oyster sauce

¼ cup water

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sesame oil

2 teaspoons cornstarch

For the Stir-Fry:

4 tablespoons vegetable oil

3 cloves garlic, minced

1 teaspoon minced peeled ginger

1 jalapeno pepper, seeded and minced

4 scallions; 2 minced, 2 cut into 1-inch pieces

Salt

1/2 pound shiitake mushrooms, stemmed and diced

3/4 cup diced water chestnuts

Small lettuce leaves, for serving

Soy sauce, chili paste, hoisin, and/or hot mustard for serving

Directions

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 water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.

Make the stir-fry: Heat 2 tablespoons oil in a large pan or wok over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes (make sure it is cooked). Remove to a plate. Add the remaining 2 tablespoons oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and stir-fry 30 seconds. Add the mushrooms, chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.

Serve with two plates, one with chicken and the other lettuce. You can add any of the cooking sauce to the wrap to add taste.

Adapted recipe from the food network.