Favorite Copycat Recipe: P.F. Chang's Chicken Lettuce Wraps...Amazing!

This has been my absolute favorite dinner to make this summer. It is so yummy and tastes (to me) just like the PF Chang's Original! This isn't a super quick recipe-takes me about an hour, but is totally worth it. Just keep in mind if you are using peanut oil for the first time-it gets very hot-very QUICK! I try to make the pan "just hot enough" to stir fry-a slight bubble to the oil in the pan instead of sizzling. The crispy noodles are not a must-have for me, so I usually omit them. There are many ingredients in this recipe that weren't pantry staples, but after three times making this recipe (and other similar recipes) these items have become regulars on the grocery list.

Recipe courtesy of Food Network Magazine:

For the Chicken:
1 large egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or dry sherry
1 1/2 pounds skinless, boneless chicken breasts, diced

For the Stir-Fry Sauce:
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

For the Noodles:
2 bundles cellophane noodles
Peanut oil, for frying

For the Stir-Fry:
4 tablespoons peanut oil
3 cloves garlic, minced
1 teaspoon minced peeled ginger
1 jalapeno pepper, seeded and minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt
1/4 teaspoon sugar
1/2 pound shiitake mushrooms,stemmed and diced
3/4 cup diced water chestnuts
Small lettuce leaves, for serving
Soy sauce, chili paste and/or hot mustard, for serving

Directions
Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.

Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.

Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.

Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute.

Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping.