Created by JostLori on November 3, 2013
Step 1: Combine all ingredients for cooking sauce in a small bowl, and set aside.
Step 2: Mince the chicken and place in a medium bowl. Add the cornstarch, mirin, water, soy sauce, salt and pepper and mix well. Stir in 1 teaspoon oil and let sit for 15 minutes to marinate.
Step 3: While you wait, prep the remaining ingredients and the drizzle sauce.
Step 4: Heat wok or large skillet over medium high heat. Add 3 Tbsp. oil, then add chicken and stir fry for about 5 minutes, or until chicken is cooked and golden. Remove from pan and set aside.
Step 5: Add 2 Tbsp. oil to pan. Add ginger, garlic, chilies, and green onion. Stir fry for one minute.
Step 6: Add the minced mushrooms and water chestnuts; stir fry an additional 2 minutes.
Step 7: Return chicken to pan. Add mixed cooking sauce and cook until thickened and remove from heat.
Step 8: In a small frying pan, place 2 tbsp. oil. Add broken rice noodles in batches and fry until puffed (just a few seconds).
Step 9: Combine all ingredients in a small bowl and set aside.
Step 10: Put noodles on bottom of serving dish. Place chicken mixture on top of noodles. Serve lettuce leaves and drizzle sauce on the side. To make, put a scoop of chicken on a lettuce leaf, drizzle with sauce, and roll. Enjoy...