CHINESE CHICKEN LETTUCE WRAPS

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Chinese Chicken Lettuce Wraps image

I came up with this recipe trying to replicate lettuce wraps offered at Joey Tomato's. So far, I've determined, there are a number of elements that make the perfect lettuce wrap. A balance between savory taste and crunch - which is given by the combination of soy, hoisin and chiles accented by the addition of crispy noodle. I am sure this recipe will continue to evolve as I experiment with other flavors.

Provided by Delicia T

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 head iceberg lettuce
130 g egg noodles, Chinese style (or chow mein noodles)
2 tablespoons vegetable oil
2 chicken breasts, chopped into bite sized pieces
1 teaspoon garlic, minced
1/2 yellow onion, finely chopped
1/4 yellow pepper, finely chopped
1/4 red pepper, finely chopped
250 g sliced water chestnuts, slivered
2 cups shiitake mushrooms, slivered, matchstick (or crimini)
2 tablespoons soy sauce
1/2 teaspoon brown sugar
5 tablespoons hoisin sauce, use more if desired
1 tablespoon chili sauce, adjust to taste
2 scallions, slivered
1 teaspoon coriander or 1 teaspoon cilantro
1/4 cup peanuts, kettle cooked is best (crushed or whole)

Steps:

  • Unwrap lettuce into "cups" and wash thoroughly.
  • Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingers as you add so that the noodles are not clumpy. Cook for 5 to 10 minutes depending on the level of crispiness desired.
  • Prepare (chop) your chicken and vegetables as you wait.
  • Once the noodles are done, remove and set aside.
  • If desired, pour 1 tsp of oil in the same wok before you saute the garlic. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
  • Add chicken, stir fry until no longer pink.
  • Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
  • While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
  • Add the soy sauce mixture to the pan. Fry for about 2 minutes.
  • Add the hoisin sauce and chili paste.
  • Add the scallions, coriander and peanuts.
  • Serve over the noodles that were set aside. To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
  • If desired, shrimp can be substituted for chicken. Note on hoisin sauce: because hoisin is a prominent flavour in this recipe, different types of sauces may alter the taste. Try to find a simple hoisin sauce by looking at the ingredients. I tend to stay away from additional vinegars or spices, but ultimately the choice is up to you.

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