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Ingredients
- 1 head iceberg or butter lettuce
- 2 chicken thighs, diced
- 1/4 cup celery, chopped
- 2 tbsp green onion, chopped
- 1 tsp thai chiles
- 4 tbsp shiitake mushrooms, dried
- 1/4 cup water chestnuts, diced
- 2 tbsp red onion, diced
- Sauce-
- 1/4 tsp garlic
- 1/4 tsp ginger
- 2 tsp honey
- 2 tbsp oyster sauce
- 1/2 tsp soy sauce
- 2 tbsp chicken stock
Details
Preparation
Step 1
Combine sauce ingredients, set aside.
Soak mushrooms in hot water, covered for 30 min.
Drain, remove stems and chop.
Heat wok to med-high. Add t tbsp vegetable oil. Add chicken, cook for 1 min.
Add remaining ingredients (except lettuce) and stir fry for 2 min.
Add sauce. Stirfry for 1 min.Remove from heat and place in service bowl.
Halve lettuce, core and separate layers.
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