3 scallions, 2 finely chopped, the green part of 1 julienned
4 tsp. soy sauce
1 tbsp. oyster sauce
1 tbsp. rice wine or dry sherry
1 tsp. cornstarch
1⁄2 tsp. sugar
Kosher salt and freshly ground white pepper, to taste
2 tbsp. peanut oil
3 cloves garlic, finely chopped
16 iceberg lettuce leaves
Sweet Asian chili sauce
Put chicken, cashews, mushrooms, and chopped scallions into a bowl. Combine soy sauce, oyster sauce, wine, cornstarch, sugar, salt, and pepper in a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
Heat oil in a 12″ skillet over high heat. Add garlic; cook for 10 seconds. Add chicken mixture; cook, stirring, until browned, about 3 minutes. Transfer chicken to a bowl. To serve, spoon some of the chicken onto each lettuce leaf. Garnish with julienned scallion and a little chile sauce.