Stir Fried Chicken with Celery, Chiles, and Toasted Macadamia Nuts and Cashews in Lettuce Cups

Stir Fried Chicken with Celery, Chiles, and Toasted Macadamia Nuts and Cashews in Lettuce Cups

lettuce
Serves 8
Ingredients:
  • 1 tablespoon chopped ginger root
  • 4 scallions, chopped
  • 1 teaspoon Serrano chile, chopped
  • ½ cup crimini mushrooms, in a ¼-inch dice
  • 2 celery stalks, diced
  • ½ pound boneless, skinless chicken breast, cut ½-inch cubes
  • Salt and pepper to taste
  • 6 tablespoons canola oil
  • 4 tablespoons chicken stock
  • 1 tablespoon Shaoxing or sherry
  • 2 tablespoons light soy sauce
  • 2 tablespoons chopped macadamia nuts, toasted
  • 2 tablespoons chopped cashews, toasted
  • Butter lettuce leaves, as needed
Preparation:
  1. Heat the oil in a wok or skillet. Stir fry the ginger, green onions, chiles, mushrooms, over high heat for 1 minute. Add the celery, and stir fry for 1 minute. Add the chicken and stir fry for 1 minute. Season with salt and pepper to taste.
  2. Add the stock, Shaoxing cooking wine, and soy sauce. Stir fry 1 more minute.
  3. Adjust the seasoning with salt and pepper. Serve in lettuce cups garnished with toasted macadamia nuts and toasted cashews.

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