Minced Chicken in Lettuce Cups

Ingredients

• 2 pounds chicken, skin removed and bones removed
• 1 1/2 tablespoons canola oil
• 1 tablespoon ginger, minced
• 1 tablespoon oyster sauce
• 1/2 cup water chestnuts, drained and finely chopped
• 2 scallions, white part diced and green part chopped
• 1 cup cremini mushroom, chopped
• 8 leaves Boston, bibb, or iceberg lettuce
• Salt and pepper

Directions

1. Chop the chicken into a fine dice. A meat cleaver is especially handy here, but a chef’s knife will do the job, too.
2. Heat the oil in a wok or large iron skillet over high heat. Add the ginger and the white parts of the scallions, then stir-fry just until aromatic, about 15 seconds.
3. Add the chicken and mushrooms to the pan. Cook, stirring constantly and separating the chicken as it cooks, for about a minute, until the chicken has turned white and no longer looks raw.
4. Stir in the oyster sauce and keep cooking for 2 more minutes, stirring often.
5. Take the pan off the heat, then add the scallion greens and chopped water chestnuts. Stir everything together until evenly mixed.
6. Taste and add salt if needed. Spoon a small amount of the chicken mixture into each lettuce cup and serve.