Cassie’s Ruminations

Chinese Chicken Lettuce Wraps

This is a delicious meal that I’ve made before. I recently bought shaoxing rice wine, and I really liked the depth that it added!

Chinese Chicken Lettuce Wraps
Serves 4

For the chicken:
1.5 lbs skinless boneless chicken thighs, diced
1 egg white
1 tbsp cornstarch
1 tbsp Chinese rice wine, dry sherry, or sake

For the sauce:
1/3 cup water
2 tbsp oyster sauce
1 tbsp soy sauce
4 cloves garlic, pressed
1 tbsp grated fresh ginger
1 tbsp cornstarch

For the stir-fry:
2 tbsp canola oil, divided
1 lb shiitake mushrooms, stemmed and diced
1 8-oz can sliced water chestnuts, drained and diced

For serving:
1 head butter or Bibb lettuce, separated into leaves, rinsed clean, and patted dry
red pepper flakes

Whisk the egg white, cornstarch, and Chinese rice wine in a medium bowl to combine. Add the diced chicken and toss well. Cover and refrigerate for at least 30 minutes.

Whisk together the stir fry sauce ingredients in a small bowl and set aside.

When ready to cook, remove the chicken from the fridge and let warm on the counter for 10 minutes. Heat 1 tbsp of canola oil in a large skillet or wok over medium high heat. When the oil just starts to smoke, add the chicken. Let sit for 1 minute to develop a nice brown surface, then toss and continue to cook until the chicken is cooked through, about 4-5 minutes more. Remove the chicken to a bowl.

Add the second tbsp of canola oil and heat again. When just about smoking, add the mushrooms and water chestnuts and stir to cook well, about 3-4 minutes. Add the chicken back to the wok along with the stir fry sauce and toss to combine well. Cook for 1-2 minutes to meld the flavors.

Serve warm in the lettuce leaves garnished with red pepper flakes to taste.