Cold Chicken Lettuce Wraps Food

ALMOST-FAMOUS CHICKEN LETTUCE WRAPS

Almost-Famous Chicken Lettuce Wraps image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
2 bundles cellophane noodles
Peanut oil, for frying
4 tablespoons peanut 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
Kosher salt
1/4 teaspoon sugar
1/2 pound shiitake mushrooms, stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard, for serving

Steps:

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 deep-fry 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 for dipping. Photograph by Andrew Mccaul

COLD CHICKEN LETTUCE WRAPS

Cold Chicken Lettuce Wraps image

Make and share this Cold Chicken Lettuce Wraps recipe from Food.com.

Provided by hschroer77

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) white chicken meat, drained
1/2 cup carrot, shredded
1/2 cup cucumber, diced
2 tablespoons green onions, sliced
4 tablespoons teriyaki sauce
2 tablespoons almonds, sliced
lettuce, washed and leaves separated

Steps:

In a bowl, combine chicken, carrots, cucumbers and onions.
To serve, top lettuce leaves with chicken mixture.
Drizzle with teriyak sauce and top with almonds.

Nutrition Facts : Calories 129.2, Fat 3.4, SaturatedFat 0.5, Cholesterol 41.1, Sodium 762.4, Carbohydrate 5.7, Fiber 1, Sugar 3.5, Protein 18.7

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