Chicken and Shitake Mushroom Lettuce Wraps

My Handy dandy sister in law Camille hooked my up with this great recipe. If you are a fan of the P.F. Chang lettuce wraps then this is the post for you. The smokey flavor of the mushrooms, the slight crunch of the water chestnuts, the coolness of the lettuce, it all works together perfectly for a really tasty Asian inspired meal. Thank you Camille!

Cooking Sauce:

1 TBSP hoisin sauce

1 TBSP soy sauce
1 TBSP red wine vinegar
2 TBSP Oyster sauce
2 TBSP water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch (cornflour)
Iceberg lettuce leaves, or any preferred lettuce leaves (keep in mind you need a good head of lettuce since you need an intact leaf to hold the chicken mixture)

Remaining Ingredients
8 shitake mushrooms minced (you can use dried you just have to soak them with boiling water for 30 minutes and remove the woody stems before use)

1 tspn cornstarch

2 tspn red wine vinegar

2 tspn soy sauce

2 tspn water

salt and pepper

1 1/2 pounds boneless, skinless chicken (approx 680 grams)

5 TBSP fresh ginger, minced

2 cloves garlic, minced

2 green onions, minced

2 small dried chilies (optional.. I did not use them this time)

1x8oz can bamboo shoots, minced

1x8oz can water chestnuts, minced

1 package cellophane Chinese rice noodles, prepared according to package

Directions

Make sure all your ingredients are prepared and ready for use. The key to Asian cooking is having it all prepped because it cooks so fast.

Mix all ingredients for cooking sauce in bowl, and set aside.

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

Heat wok or large skillet over medium high heat.  Ad 3 tbsp oil, then add the chicken and stir fry for about 3-4 minutes (until cooked). Set aside.

Add 2 tbsp oil to pan.  Ad ginger, garlic, chilies (if you are using them), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan.  Add mixed cooking sauce to pan.  Cook until thickened and hot.

Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them.  Then pour chicken mixture on top of the noodles.

Spoon into lettuce leaf and roll. 

I served mine with Coconut Jasmine Rice.