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Chinese Lettuce Wraps

by Dorothy Huang

 Yields 8

1/2 pound chicken breast, boneless, and skinless

Marinade for chicken:
                        2 teaspoons cornstarch
                        1 tablespoon soy sauce
                        1 tablespoon pale dry sherry

Seasoning sauce:
            1/8 teaspoon freshly ground pepper
            1 teaspoon cornstarch
            3 tablespoons water
            1 teaspoon dark soy sauce
            2 teaspoons regular soy sauce
            1 tablespoon oyster sauce

3 cups cooking oil
1 ounce cellophane noodles, loosened
1 tablespoon chopped garlic
1 teaspoon minced ginger
1 cup chopped water chestnuts
1/2 cup chopped green onions or garlic chives
¼ cup almond slices
8 iceberg lettuce leaves, washed and drained, cut into bowl shape

Garnish:1/4 cup chopped red bell pepper and 2 tablespoons toasted black sesame seeds

To Prepare Ahead:

  • Cut chicken breast into ¼ inch dice. Add marinade to chicken. Toss to coat thoroughly.  Let stand for 15 minutes or longer in the refrigerator.
  • Combine seasoning sauce ingredients in a bowl.

To Cook:

  • Heat 3 cups oil in a wok to 375 °F.  Add cellophane noodles. When they puff up (in just 2 seconds), remove with a strainer to drain on paper towels.
  • Remove oil from the wok to a heat-proof bowl.  Heat 1 tablespoon oil over high heat, add water chestnuts. Stir-fry for 1 minute. Remove to a plate.
  • Rinse and dry wok. Heat 2 tablespoons oil over high heat. Add garlic, ginger, then chicken and green onions (or garlic chives).  Stir for 1 to 2 minutes. Return water chestnuts to the wok. Pour in seasoning sauce.  Stir until thickened.  Toss in almond slices.


Divide the content into 8 lettuce leaves (about 1/2 cup each.)  Spread some fried noodles on top.  Garnish and serve.

© Dorothy Huang, 2004


As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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