Ingredients:

  • 1 lb chicken breast, very finely minced or ground
  • 1 tbsp grapeseed or avocado oil
  • 1 cup shiitake mushrooms, finely diced
  • 1 can (8 oz) water chestnuts, drained and finely chopped
  • 2 heads butter lettuce, leaves separated and chilled
  • 6 cloves garlic, minced (divided)
  • 1 tbsp fresh ginger, grated
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp chili garlic sauce
  • 1 tsp cornstarch
  • 3 green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Chill the lettuce. Separate the leaves of the butter lettuce and place them in a bowl of ice water for 5 minutes.
  2. Whisk the glaze. In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch.
  3. Heat the pan. Set your skillet over medium high heat and add the grapeseed oil. Wait until the oil shimmers and barely wisps smoke.
  4. Sear the protein. Add the finely minced chicken to the pan. Cook for 5 minutes while breaking it apart until it is opaque and starting to brown.
  5. Sauté the mushrooms. Toss in the diced shiitakes. Sauté for 3 minutes until they have shrunk and turned a velvety dark brown.
  6. Infuse the aromatics. Add half of the minced garlic and all the grated ginger. Stir for 45 seconds until the aroma fills the room but the garlic hasn't browned.
  7. Add the crunch. Stir in the chopped water chestnuts and the remaining minced garlic.
  8. Glaze the mixture. Pour the sauce mixture over the chicken. Stir constantly for 1-2 minutes until the sauce bubbles and thickens into a glossy coat.
  9. Final garnish. Fold in the sliced green onions and remove from heat.
  10. Assemble and serve. Pat the lettuce leaves dry, spoon in the chicken mixture, and sprinkle with toasted sesame seeds.