Search
Close this search box.

Recipe for Almost-Famous Chicken Lettuce Wraps by Dawn’s Recipes

Table of Contents

Recipe for Almost-Famous Chicken Lettuce Wraps by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Almost-Famous Chicken Lettuce Wraps. This dish qualifies as a Easy level recipe. It should take you about 1 hr to make this recipe. The Almost-Famous Chicken Lettuce Wraps recipe should make enough food for 4 servings.

You can add your own personal twist to this Almost-Famous Chicken Lettuce Wraps recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Almost-Famous Chicken Lettuce Wraps recipe.

Ingredients for Almost-Famous Chicken Lettuce Wraps

  • 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

Directions for Almost-Famous Chicken Lettuce Wraps

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Cookware for your recipe

You will find below are cookware items that could be needed for this Almost-Famous Chicken Lettuce Wraps recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Asian
  • Chinese Recipes
  • Lettuce Recipes
  • Chicken Recipes
  • Poultry – Poultry (/ˈpoʊltri/) are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and turkeys). The term also includes birds that are killed for their meat, such as the young of pigeons (known as squabs) but does not include similar wild birds hunted for sport or food and known as game. The word “poultry” comes from the French/Norman word poule, itself derived from the Latin word pullus, which means small animal.The domestication of poultry took place around 5,400 years ago in Southeast Asia. This may have originally been as a result of people hatching and rearing young birds from eggs collected from the wild, but later involved keeping the birds permanently in captivity. Domesticated chickens may have been used for cockfighting at first and quail kept for their songs, but soon it was realised how useful it was having a captive-bred source of food. Selective breeding for fast growth, egg-laying ability, conformation, plumage and docility took place over the centuries, and modern breeds often look very different from their wild ancestors. Although some birds are still kept in small flocks in extensive systems, most birds available in the market today are reared in intensive commercial enterprises.Together with pig meat, poultry is one of the two most widely eaten types of meat globally, with over 70% of the meat supply in 2012 between them; poultry provides nutritionally beneficial food containing high-quality protein accompanied by a low proportion of fat. All poultry meat should be properly handled and sufficiently cooked in order to reduce the risk of food poisoning. Semi-vegetarians who consume poultry as the only source of meat are said to adhere to pollotarianism.The word “poultry” comes from the West & English “pultrie”, from Old French pouletrie, from pouletier, poultry dealer, from poulet, pullet. The word “pullet” itself comes from Middle English pulet, from Old French polet, both from Latin pullus, a young fowl, young animal or chicken. The word “fowl” is of Germanic origin (cf. Old English Fugol, German Vogel, Danish Fugl).
  • Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

More Recipes

Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

Read more exciting recipes!

Looking for some cooking inspiration?

Why not subscribe to our monthly recipe list? From seasonal recipes to new cooking trends that are worth trying, you will get it all and more right to your inbox. You can either follow the recipes exactly or use them as inspiration to create your own dishes. And the best part? It’s free!

recipe