Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons vegetable oil, divided
  • 1 lb ground chicken breast
  • 3/4 cup diced baby bella mushrooms
  • 1 can (8 oz.) water chestnuts, diced
  • 4 green onions, diced
  • 3 cloves garlic, diced
  • 2 teaspoons chili paste
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1 oz. rice noodles
  • Oil, for frying
  • Lettuce leaves
  • Soy sauce, for serving

Instruction

  • Heat wok over high heat with 2 tablespoons vegetable oil. Add ground chicken and cook until no longer pink, breaking it up as it cooks. Remove chicken to a plate and set aside.
  • Add remaining 2 tablespoons oil to wok and heat over high heat. When oil is hot, add mushrooms, water chestnuts, green onions, garlic, and chili paste, stirring constantly as it cooks. Cook for 2 minutes. Return chicken to wok.
  • Stir together soy sauce, hoisin, cornstarch, vinegar and sugar in a small bowl and add to wok. Cook 1 more minute. Remove from heat and keep warm in wok while preparing crispy rice noodles.
  • Heat 1 inch of oil in a large skillet to 375° F. Break up rice noodles and drop into hot oil. Fry 1 minute or until crisp, but not browned. Remove to a paper towel-lined plate to drain.
  • Serve stir-fry with crispy rice noodles wrapped in lettuce leaves.