INGREDIENTS

• 1 lb. ground chicken
• 20 cashews, roughly chopped
• Mushrooms button
• 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

RECIPE

1. 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.
2. 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. 

VIDEO

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