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Gluten Free Chicken Lettuce Wraps with Crispy Noodles
Prep time
Cook time
Total time
Gluten Free Chicken Lettuce Wraps with Crispy Noodles
Author: Jeanette Withington
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
- Season chicken with salt and pepper then sprinkle cornstarch and stir to coat.
- Combine all the sauce ingredients in a bowl. Stir until the cornstarch has dissolved.
- 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.
- 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.
- 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.
- Make a bed of crispy noodles on a platter. Top with chicken mixture. Serve with Boston Lettuce. Enjoy!
