Gluten Free Chicken Lettuce Wraps with Crispy Noodles
 
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Gluten Free Chicken Lettuce Wraps with Crispy Noodles
Author:
Recipe type: Main
Serves: 4
Ingredients
  • For the chicken:
  • 1 to 2 pounds skinless, boneless chicken breasts; diced
  • 1 tablespoon Clabber Girl Cornstarch - gluten free
  • salt and pepper
  • Sauce:
  • 1 tablespoon Wok Mei Hoisin Sauce - gluten free
  • 2 tablespoons Wok Mei Oyster Sauce - gluten free
  • 2 tablespoons Tamari Soy Sauce - gluten free
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon Clabber Girl Cornstarch
  • Noodles:
  • Thai Kitchen Thin Rice Noodles Gluten Free
  • peanut oil for frying
  • Stir-Fry:
  • 2 red chillies, thinly sliced
  • 5 green onions, sliced
  • ½ pound shiitake mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon, fresh ginger, minced
  • ½ teaspoon sugar
  • salt to taste
  • Boston lettuce
Instructions
  1. Season chicken with salt and pepper then sprinkle cornstarch and stir to coat.
  2. Combine all the sauce ingredients in a bowl. Stir until the cornstarch has dissolved.
  3. Pull the noodles apart into sections. Heat 2 inches peanut oil in deep-fryer until thermometer registers 380 degrees F. Fry the noodles for few seconds then turn to cook the other side using 2 wide metal spatulas. Drain on paper towels.
  4. Heat a non stick pan or cast iron skillet over medium high. Add 2 tablespoons peanut oil then add the chicken. Cook for 2 to 3 minutes. Set aside.
  5. Add another 2 tablespoons of peanut oil to the pan the add garlic and ginger, red chillies, green onions, sugar and season with a little salt. Add the mushrooms and stir-fry for 2 minutes. Add the sauce and chicken and cook for another minute.
  6. Make a bed of crispy noodles on a platter. Top with chicken mixture. Serve with Boston Lettuce. Enjoy!
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-chicken-lettuce-wraps-with-crispy-noodles/