Asian Chicken Lettuce Wraps Recipe
asian chicken lettuce wraps
serves 4-6
ingredients
Asian Sauce- 1/2 cup sushi vinegar
- 1/2 cup soy sauce
- 3 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp cornstarch
- 3 boneless, skinless chicken breast halves
- 1/4 cup dry white wine
- 3 tbsp cornstarch
- 2 large egg whites
- 1/2 tsp kosher salt
- 1 tbsp vegetable oil
- 1 large garlic clove, minced
- 1 cup water chestnuts, rinsed and chopped
- 2 medium red bell peppers, finely chopped
- 2 medium carrots, peeled and julienned
- 2 (1.1oz/30g) packages dried portobello mushrooms, rehydrated in boiling water for 20 minutes, rinsed well, patted dry and chopped
- 1/2 cup sliced almonds
- 2 (3oz/85g) packages ramen noodles, crushed
- Iceberg lettuce leaves
- 6 tbsp hoisin sauce
directions
- For the sauce, in a medium bowl, whisk sushi vinegar, soy sauce, oyster sauce, sesame oil and cornstarch. Set aside.
- For the chicken, in a food processor, pulse chicken breasts until finely chopped. Place in a medium bowl and set aside. In a small bowl, stir together white wine, cornstarch, egg whites and salt. Pour over chopped chicken and marinate for 10 minutes.
- Fill a large saucepan with water and bring to a boil over high heat. Pour chicken and marinade into boiling water and stir constantly to break up lumps. Cook 4-5 minutes or until chicken is no longer pink. Drain chicken mixture into a strainer. Set aside.
- In a large skillet, heat vegetable oil over medium-high heat. Add garlic, water chestnuts, red peppers, carrots and mushrooms, stirring until softened. Add chicken mixture and continue cooking for another 3 minutes. Add reserved sauce to skillet, turn heat to high and stir until sauce has thickened, about 3 minutes.
- For the topping, in a small skillet, brown almonds and noodles over medium heat until golden.
- To serve, divide chicken mixture among lettuce leaves topping each with 1 tbsp of hoisin sauce and sprinkle with almonds.