P.F. Chang’s Chicken Lettuce Wraps

P.F. Chang’s Chicken Lettuce Wraps
Source: Recipe Clone
Servings: 4
Posted by: Waneyvant (Jane)

Wraps:

8 slices Dried Sliced Shitake Mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp soy sauce
2 tsp water
1 pound uncooked boneless, skinless chicken breast, cut into small chunks
3 tsp vegetable oil
1 tsp ginger root
2 clove garlic cloves
2 green onions
2 dried hot chile pepper(s), whole (optional)
1 (8 oz) can bamboo shoots, drained & minced
1 (8 oz) can water chestnuts, drained & minced
1 oz packaged rice noodles
Salt & pepper, to taste
Cooking Sauce:

1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp dry sherry
2 Tbsp oyster sauce
2 Tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch


12 to 16 Lettuce leaves (iceberg, Boston, etc)

Cover mushrooms with very hot water, let stand 30 minutes, then drain, mince & discard woody stems. Set aside. Mix together ingredients for cooking sauce in small bowl, set aside.

In medium bowl, combine cornstarch, sherry, water, soy sauce, salt, pepper & chicken. Stir to coat. Stir in 1 tsp. oil and let sit 15 minutes to marinate.

Heat wok over medium high heat. Add 1 tsp oil, then add chicken and stir-fry for 3 to 4 minutes. Remove chicken to bowl. Add 1 tsp. oil to wok. Add ginger, garlic, chilies & onion; stir-fry for 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot, about 1 minute. Cover bottom of serving dish with cooked noodles, and top with chicken mixture. Spoon into lettuce leaf.

To cook noodles, soak in hot water for 10 minutes. Drain well.