Chinese Chicken Lettuce Wraps

Submitted by Delicia T

"I came up with this recipe trying to replicate lettuce wraps offered at Joey Tomato's. So far, I've determined, there are a number of elements that make the perfect lettuce wrap. A balance between savory taste and crunch - which is given by the combination of soy, hoisin and chiles accented by the addition of crispy noodle. I am sure this recipe will continue to evolve as I experiment with other flavors."

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 1 head iceberg lettuce
• 130 g egg noodles, Chinese style (or chow mein noodles)
• 2 tablespoons vegetable oil
• 2 chicken breasts, chopped into bite sized pieces
• 1 teaspoon garlic, minced
• 1⁄2 yellow onion, finely chopped
• 1⁄4 yellow pepper, finely chopped
• 1⁄4 red pepper, finely chopped
• 250 g sliced water chestnuts, slivered
• 2 cups shiitake mushrooms, slivered, matchstick (or crimini)
• 2 tablespoons soy sauce
• 1⁄2 teaspoon brown sugar
• 5 tablespoons hoisin sauce, use more if desired
• 1 tablespoon chili sauce, adjust to taste
• 2 scallions, slivered
• 1 teaspoon coriander or 1 teaspoon cilantro
• 1⁄4 cup peanuts, kettle cooked is best (crushed or whole)

directions

1. Unwrap lettuce into "cups" and wash thoroughly.
2. Heat vegetable oil in a wok, on medium high heat, and after a minute, add noodles. You will want to separate them with your fingers as you add so that the noodles are not clumpy. Cook for 5 to 10 minutes depending on the level of crispiness desired.
3. Prepare (chop) your chicken and vegetables as you wait.
4. Once the noodles are done, remove and set aside.
5. If desired, pour 1 tsp of oil in the same wok before you saute the garlic. Do this for about 30 seconds. Garlic can burn quickly so do not leave it too long.
6. Add chicken, stir fry until no longer pink.
7. Add onion, peppers, chestnuts, and mushrooms. Fry for about a minute.
8. While waiting for the vegetables to saute, combine soy sauce and sugar. Mix with a spoon until the sugar is dissolved.
9. Add the soy sauce mixture to the pan. Fry for about 2 minutes.
10. Add the hoisin sauce and chili paste.
11. Add the scallions, coriander and peanuts.
12. Serve over the noodles that were set aside. To assemble, spoon chicken and noodle mixture into lettuce cup. Wrap and enjoy :).
13. If desired, shrimp can be substituted for chicken. Note on hoisin sauce: because hoisin is a prominent flavour in this recipe, different types of sauces may alter the taste. Try to find a simple hoisin sauce by looking at the ingredients. I tend to stay away from additional vinegars or spices, but ultimately the choice is up to you.

Reviews

[mama smurf]

Wonderful! I cut the recipe down for DH and I and used ground chicken but other than that I followed the directions. Oh so yummy! Next time I might use butter lettuce because it is easier to separate and roll but there definately will be a next time. Made for Spring Pick a Chef 2011.

 

[chelsealyons]

I used to work at Joey's and this was one of my favourite dishes! I rarely find "copycat" recipes that are close to the original but this one is IDENTICAL! I only used half of the chili sauce and it was still really spicy so i would only use 1/4 Tbsp next time.

 

[alanna4110]

this recipe was FANTASTIC! they honestly turned out better than Joeys! I made them for my boyfriend and he absolutly loved them... I cant say enough about these wraps. This is one recipe I will make over and over again. Just the perfect amount of crunch and spice...a must try!

 

[curtis.carson]

Absolutely loved them! What a wonderful recipe!

 

[ljcowie]

I am so pleased to get this recipe they are great, just like Joey Tomatoe's