Ingredients

1 lb. ground chicken

20 cashews, roughly chopped

3 dried shiitake mushrooms, softened in hot water,

stemmed and finely chopped

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 chile sauce

Preparation

  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.