1 ½lbsground chicken breastor 3 large chicken breasts, diced small
5TBSPVegetable Oil or Peanut Oil
1tspGinger, minced or grated
2tspGarlic, minced
½cupGreen onion, minced
1cupShiitake mushroom, minced
18 oz canWater Chestnuts, minced
16 ozpackage of Chinese cellophane noodles or Chinese Angel Hair noodles, cooked to package directions.*Optional
COOKING SAUCE
1TBSHoisin Sauce
1TBSSoy Sauce
1TBSSherry Wine
2TBSOyster Sauce
2TBSWater
1tspSesame Oil
1tspSugar
2tspcornstarch
Whole Lettuce Leaveswashed and taken off the head of lettuce.
Instructions
Mix all of the ingredients for the COOKING SAUCE and set aside.
In a medium mixing bowl, combine marinade ingredients and mix well. Add the chicken, stir to coat thoroughly with the marinade. Let sit for 15 minutes.
Heat Wok or large skillet over medium-high heat. Add 3 TBS oil, then add the chicken. Break up and stir-fry for about 10-12 minutes until well cooked. Transfer cooked chicken to a dish and set aside.
If you choose to serve the Chinese noodles with your dish, start boiling them at this point, following the package directions.
In the same pan, add 2 TBS oil and add ginger, garlic, green onion, and stir-fry for 2 minutes. Add mushrooms and chestnuts and stir-fry for an additional 2 minutes. Return the chicken to the pan. Add the mixed COOKING SAUCE to the pan, stir, and mix well for 1-2 minutes until the mixture is thickened and hot. Remove from heat.
Break the cooked noodles into small pieces and cover the bottom of the serving dish with them. Then pour the chicken mixture on top of them.
Serve alongside lettuce leaves. Add a layer of noodles and spoon on the chicken, then roll into a wrap. [Like a burrito] Enjoy!
Notes
If you'd like to add extra sauce on your chicken lettuce wrap, make another portion of the cooking sauce and heat in a saucepan until thickened.