Stir-fry with chicken, vegetables, glass noodles and lettuce

Votes: 1

Photo of the dish: Andrew McCall

Time: 1 hour.
Complexity: easily
Servings: 4

A recipe for Chinese stir-fry with fried chicken and vegetables. Served on a bed of fried noodles and lettuce leaves.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the chicken:

1 egg white
1 tbsp cornstarch
1 tbsp. l. Chinese rice wine or dry sherry
675 g skinless, boneless chicken breasts, diced

Stir fry sauce:

2 tablespoons oyster sauce
1 tbsp hoisin sauce
1 tbsp. lightly salted soy sauce
1 tbsp. l. Chinese rice wine or dry sherry
1 teaspoon dark sesame oil
2 tsp cornstarch

For the noodles:

2 packages of funchose (Chinese glass noodles)
Peanut oil for deep frying

For stir-fry:

4 tbsp. l. peanut butter
3 crushed cloves of garlic
1 tsp. chopped peeled ginger
1 jalapeño pepper, seeded and finely chopped
4 green onions: 2 finely chopped, 2 cut into 2.5 cm pieces.
Coarse salt
1/4 teaspoon sugar
225 g shiitake mushroom caps, diced
3/4 cup diced water chestnuts
Small lettuce leaves for garnish
Soy sauce, chili paste and/or hot mustard, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Marinate the chicken: In a bowl, whisk together the egg white, cornstarch, and rice wine. Add the chicken and stir. Cover and refrigerate for at least 30 minutes.
Prepare the stir-fry sauce: In a bowl, combine 1/3 cup water, oyster sauce, soy sauce, hoisin sauce, rice wine, and sesame oil, then add cornstarch and stir until completely dissolved.

Fry the noodles: Divide the noodles into portions. Heat 2 cm of peanut oil in a medium frying pan to 190 degrees Celsius (375 degrees Fahrenheit). Fry the noodles in small batches. To do this, lower them into the hot oil with a slotted spoon for 5-10 seconds, until fluffy. Drain the noodles on paper towels.
Prepare the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over high heat. Add the chicken and cook, stirring, for 2-3 minutes. Remove the chicken to a plate with a slotted spoon. Add the remaining 2 tablespoons peanut oil to the skillet when it is almost smoking. Add the garlic, ginger, jalapeño, and chopped green onion, then add 1/2 teaspoon salt and sugar and cook, stirring constantly, for 30 seconds. Add the mushrooms, water chestnuts, and large pieces of green onion and cook for another 2 minutes. Stir constantly. Add the chicken and gravy. stir-fry and cook for 1 minute.
Place a bed of noodles on a plate and top with the chicken and vegetables. Serve the noodles and stir-fry with lettuce leaves and soy sauce.