# @cj.eats_ on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/C95FKMBpAZn
- **Gondola URL:** https://gondola.cc/posts/32239683-cjeats-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/b333b4c2c8.jpg
- **Posted:** 2024-07-26T16:04:30.000+00:00
- **Account Owner:** Chris Joe (@cj.eats_) — https://gondola.cc/cj.eats_

## Caption

Summer is here and these restaurant-style Chicken Lettuce Wraps came out perfectly on my cuisinartoutdoors Wok Station! #AD You can’t beat that wok hei from any dish made in the carbon steel wok (which is included with the station!) and that 50,000 BTU burner. It can stir fry the chicken and fry up the crispy vermicelli noodles all in one pan, and we intentionally designed it with plenty of storage and prep space to transfer dishes during the quick cooking process that happens on the wok. This is easily one of my favorite outdoor cooking appliances and if you want to pick one up – head to my stories or my link in bio for all the details! #cuisinartoutdoors_partner #wokthisway

Chicken Lettuce Wraps
1 lb ground chicken thigh, finely minced
½ tsp kosher salt
¼ tsp white pepper
¼ tsp Baking soda
1/2 tsp sesame oil
¼ cup water chestnuts, roughly chopped
¼ cup dried shiitake mushrooms rehydrated and roughly chopped
1 scallion, sliced
4 cloves garlic, minced
4 oz vermicelli rice noodle
1 head iceberg lettuce
2 tbsp oyster sauce
1 tbsp mushroom water
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp white vinegar
1 tbsp sake
½ tbsp sugar
1 tsp sesame oil
½ tsp cornstarch

1. Finely mince chicken and season with salt, white pepper, sesame oil, and baking soda. 

2. In a bowl mix together the oyster sauce, mushroom water, light soy sauce, dark soy sauce, vinegar, sake, sugar, sesame oil and cornstarch.

3. Heat a high smoke point neutral oil to 400F and add in the rice vermicelli. Let them puff up and immediately remove and drain on a paper towel. Remove the oil leaving 2 tbsp in the wok.

4. Heat the oil over medium heat in the wok and add the garlic and scallion whites and stir fry for 15 seconds. Add the chicken and stir fry for 2 minutes over high heat until 80% cooked through, then add the mushrooms and water chestnuts and stir fry for another minute until the chicken is fully cooked.

5. Add the sauce and stir fry over medium high heat until the sauce is absorbed and slightly thickened and glossy. Add in the scallion greens, mix and finish with a drizzle of sesame oil.

## Stats

- **Views:** 0
- **Likes:** 16,906
- **Shares:** 0
- **Comments:** 132

## Tags

wokthisway, cuisinartoutdoors_partner, ad

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