P.F. Chang's wouldn't spill their secret Chicken Lettuce Wraps recipe, so Food Network Kitchen created this perfect knockoff.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2I5WsflWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Almost-Famous Chicken Lettuce WrapsRecipe courtesy of Food Network KitchenTotal: 1 hr Prep: 50 minCook: 10 minYield: 4 servingsLevel: EasyIngredientsFor the Chicken:1 large egg white1 tablespoon cornstarch1 tablespoon Chinese rice wine or dry sherry1 1/2 pounds skinless, boneless chicken breasts, dicedFor the Stir-Fry Sauce:2 tablespoons oyster sauce1 tablespoon hoisin sauce1 tablespoon low-sodium soy sauce1 tablespoon Chinese rice wine or dry sherry1 teaspoon toasted sesame oil2 teaspoons cornstarchFor the Noodles:2 bundles cellophane noodlesPeanut oil, for fryingFor the Stir-Fry:4 tablespoons peanut oil3 cloves garlic, minced1 teaspoon minced peeled ginger1 jalapeno pepper, seeded and minced4 scallions; 2 minced, 2 cut into 1-inch piecesKosher salt1/4 teaspoon sugar1/2 pound shiitake mushrooms, stemmed and diced 3/4 cup diced water chestnuts Small lettuce leaves, for servingSoy sauce, chili paste and/or hot mustard, for servingDirectionsPrepare 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. Photograph by Andrew MccaulRecipe courtesy Food Network MagazineSubscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkRecipe of the Day: Almost-Famous Chicken Lettuce Wraps | Food Networkhttps://youtu.be/BDkS3_qluFQ