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Von Fit Men Cook · 30 Min.

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Zubereitung

1. Put all the sauce ingredients in a bowl, whisk, and set aside.
2. Optional: for crispy noodles, heat about 1/3 cup oil in a small pot over medium-high heat until it reaches 350-365°F. Add the rice noodles a little at a time, breaking them up if needed, and fry no more than 5 seconds each time, as they puff and cook almost at once. Lift them out with a fork or spider ladle.
3. Heat a large wok over medium-high heat, then spray with avocado oil. Add the diced chicken thighs and season with a few pinches of salt and pepper. Cook about 8 to 10 minutes until done. Cook in batches if needed to avoid excess liquid. Remove and set aside.
4. Return the wok to the heat and add avocado oil and sesame oil. Add the water chestnuts and mushrooms and cook 2 to 3 minutes until the mushrooms shrink a little. Add the garlic and ginger and toss.
5. Return the chicken and its juices to the wok and toss for about a minute.
6. Reduce the heat to medium (you may lift the wok off the heat to cool it faster). Pour in the sauce and stir constantly until it thickens, then remove from the heat right away so it does not turn slimy.
7. To serve, place a spoonful of crispy noodles and 1 to 2 tablespoons of chicken mixture on a lettuce leaf and wrap.

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