Ingredients

1 lb ground chicken
3 T soy sauce
2 T seasoned rice vinegar
2 tsp. sesame oil

1 T granulated sugar
2 tsp cornstarch
½ cup water

4 T vegetable oil, divided
2 T grated fresh ginger
1 cup chopped water chestnuts
1 cup sliced fresh shiitake mushrooms
2 T minced fresh garlic
2 green onions, chopped
1 small Serrano pepper, seeds and membrane included, minced (optional)

Romaine or butter lettuce leaves for serving

Directions

Combine chicken, soy sauce, vinegar and sesame oil in a mixing bowl. Set aside.

Combine sugar, cornstarch and water in a small bowl and set aside.

Heat 2 T of the oil in a wok or sauté pan on high heat. Add the chicken and cook, breaking it up into small pieces until the meat is done and in very small pieces, 4 to 5 minutes. Transfer the chicken to a plate and rinse the pan.

Heat the remaining 2 T of the oil in the pan on high heat and add the ginger. Stir-fry for 10 seconds. Add the water chestnuts and mushrooms. Stir-fry 1 minute. Add the garlic, green onions and Serrano pepper, if using, and stir-fry 30 seconds.

Add the chicken back to the pan and stir to mix thoroughly with the vegetables. Cook until chicken is hot. Add cornstarch mixture and cook another minute until it thickens and glazes. Spoon into lettuce leaves and serve.

Recipe courtesy: Chef Roy Harland, Slates Restaurant