Chicken Lettuce Wraps

These chicken lettuce wraps make a great appetizer, and also a satisfying dinner.  The flavor is so good ... just one bite and you'll never have to crave them or order takeout from PF Changs, ever again.

Ingredients:

For the Chicken ...

Chicken Lettuce Wraps

• 1 Large Egg White
• 1 Tbs Cornstarch
• 1 Tbs Dry Sherry (Or Chinese Rice Wine)
• 1 1/2 Lbs Boneless, Skinless Chicken, Diced

For the Sauce ...

• 2 Tbs Oyster Sauce
• 1 Tbs Hoisin Sauce
• 1 Tbs Low-Sodium Soy Sauce
• 1 Tbs Dry Sherry (Or Chinese Rice Wine)
• 1 Tsp Toasted Sesame Oil
• 2 Tsb Cornstarch

For the Stir-Fry ...

• 4 Tbs Peanut Oil
• 3 Cloves Garlic, Minced
• 1 Tsp Minced Peeled Ginger
• 1 Jalapeno Pepper, Seeded and Minced
• 3 Scallions, Minced
• Salt
• 1/4 Tsp Sugar
• 8 Oz Can Shiitake Mushrooms, Diced (They're awesome, but if you can't find them, don't worry - you can do without!)
• 3/4 Cup Diced Water Chestnuts

For serving ...

• 1 Head Iceberg Lettuce
• Sliced Almonds

Directions:

1. Whisk the egg white, cornstarch and sherry in a bowl.
2. Add the diced chicken and toss to coat.
3. Cover and refrigerate at least 30 minutes.
4. Make the stir-fry sauce: Whisk 1/2 cup water, oyster sauce, hoisin sauce, soy sauce, sherry or rice wine, and sesame oil in a bowl.
5. Whisk the cornstarch into the sauce until dissolved, and set aside.
6. Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat.
7. Add the chicken and cook 2-3 minutes, stirring/moving the chicken around constantly.
8. Remove with a slotted spoon to a plate.
9. Add the remaining 2 tablespoons of peanut oil to the skillet.
10. When really hot, stir in the garlic, ginger, jalapeno, and minced scallions.
11. Add the mushrooms and water chestnuts and stir-fry two minutes.
12. Add the stir-fry sauce and chicken and cook 1 minute.
13. Mound the chicken onto a plate,  top with the sliced almonds, and serve with lettuce wedges.