1. Combine chicken,egg white,1 tablespoon cornstarch and salt in medium bowl and stir to blend well. 2. Cover with plastic and refrigerate at least 30 minutes. 3. Combine chilies, water chestnuts,celery,carrot and ginger in another bowl. 4. Combine green onion and garlic in separate bowl. 5. Mix wine, soy sauce, chili paste and sugar in another bowl. 6. Blend remaining 1 tablespoon cornstarch and water in small bowl, mixing until smooth. 7. Pour peanut oil into wok;place over high heat. 8. When oil begins to smoke, add chicken in batches and cook, stirring constantly to separate cubes, about 1 1/2 minutes. 9. Remove chicken with slotted spoon, drain well on paper towels and set aside. 10. Pour off all but 2 tablespoons peanut oil from wok and return to high heat. 11. Add water chestnut mixture and cook, stirring constantly about 30 seconds. 12. Add green onions and garlic and cook, stirring constantly, 10 seconds. 13. Return chicken to wok and cook, stirring constantly, 30 seconds. 14. Add wine mixture and sesame oil; restir dissolved cornstarch. 15. Add to wok and cook, stirring constantly, 30 seconds. 16. Transfer to heated platter. 17. Spoon chicken mixture into lettuce leaves and fold over to enclose; serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
