Serves 4

14-16 boneless, skinless chicken thighs (1 family pack), fat removed and mince as finely as possible

2 tbsps minced fresh ginger

2 tbsps minced fresh garlic

2 tbsps minced fresh cilantro

¼ cup oyster sauce

¼ cup soy sauce

¼ cup white wine

2 tbsps rice wine vinegar

2 tsps sesame oil

1 tbsp brown sugar

Juice of 1 lime

1 tsp Chinese five spice powder

4 tbsps vegetable oil

1 tsp sesame oil

6 shiitake mushrooms (remove stems, clean caps and coarsely chop)

1 red pepper, chopped

1 orange pepper, chopped

4 green onions, finely minced

3 tbsps black sesame seeds (you may use white)

1 tsp cornstarch, dissolved in 2 tbsps water

1 head romaine or iceberg lettuce, washed, dried and leaves separated

½ – ¾ pkg Chinese dried noodles,


In a large bowl, combine ginger, garlic oyster and soy sauces, wine, rice wine vinegar, sesame oil, lime juice, Chinese five spice and brown sugar. Add chicken and let marinate refrigerated for 30 minutes or up to 2 hours.

Heat 2 tbsps vegetable oil and 1 tsp sesame oil in a wok or large sauté pan. When hot but not smoking add the chicken and stir-fry until chicken is opaque and cooked through. Transfer to a bowl and set aside. Add remaining 2 tablespoons oil to pan. Add the mushrooms, peppers, cilantro and green onions and stir-fry until tender 3-4 minutes. Return chicken to the pan and add the sesame seeds, cornstarch mixture and stir-fry until well blended and the sauce is slightly thickened. Season with salt and pepper.

Meanwhile cook noodles according to package directions and drain. Lay lettuce leaves on a large platter overlapping slightly and extending beyond the edges of the platter. Cover with the noodles. Mound chicken mixture on top and garnish with additional sesame seeds if desired.

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