Almost Famous Chicken Lettuce Wraps

• For the Chicken:
• 1 large egg white
• 1 tablespoon cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 1 1/2 pounds skinless, boneless chicken breasts, diced
• For the Stir-Fry Sauce:
• 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
• For the Noodles:
• 2 bundles cellophane noodles
• Peanut oil, for frying
• For the Stir-Fry:
• 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

1. Directions 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.
2. Read More http://www.epicurious.com/community/memberrecipes/submitarecipe#ixzz0nkXeDMqC

chicken, egg white, cornstarch, chinese rice wine, skinless, fry, oyster sauce, hoisin sauce, soy sauce, chinese rice wine, sesame oil, cornstarch, noodles, noodles, peanut oil, fry, peanut oil, garlic, peeled ginger, pepper, scallions, kosher salt, sugar, shiitake mushrooms, water chestnuts, lettuce leaves, soy sauce

Taken from www.epicurious.com/recipes/member/views/almost-famous-chicken-lettuce-wraps-50082522 (may not work)