Recipe courtesy of The Culinary Institute of America
• 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
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. Add the stock, Shaoxing cooking wine, and soy sauce. Stir fry 1 more minute.
Adjust the seasoning with salt and pepper. Serve in lettuce cups garnished with toasted macadamia nuts and toasted cashews.
© The Culinary Institute of America
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