Ground Chicken Lettuce Wraps Recipe

• 1 tablespoon dry sherry
• 1 tablespoon Chinese oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon mirin
• 1 pound ground dark-meat chicken
• 3 tablespoons canola oil
• 2 teaspoons minced fresh ginger
• 2 teaspoons minced garlic
• 1/2 cup chopped water chestnuts
• 1 cup chopped shiitake mushrooms, stems removed
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 green onions, sliced thin
• 8-10 butter lettuce leaves, carefully washed, arranged on a paper towellined sheet to dry

1. Whisk together all the sauce ingredients in a medium bowl; set aside.
2. Lay out all your ingredients.
3. Add enough water to a medium saucepan to fill it about two-thirds of the way.
4. Line a baking sheet with parchment paper.
5. Bring the water to the boil over high heat.
6. Using a wooden spoon, stir the ground chicken into the boiling water and cook until done, about 3 to 4 minutes, stirring as it cooks to break up big clumps.
7. With a strainer, remove the chicken and spread it out on the prepared baking sheet to cool.
8. Heat the oil in a nonstick frying pan or wok over high heat.
9. Add the ginger and garlic and stir-fry until fragrant, about 10 seconds.
10. Add the cooked ground chicken and stir-fry for 1 minute.
11. Add the water chestnuts and mushrooms and stir-fry 1 minute.
12. Add the reserved sauce and stir-fry 1 minute.
13. Turn off the heat.
14. Spoon the warm chicken mixture into the lettuce cups.
15. Garnish with sliced green onions and serve.

sherry, oyster sauce, soy sauce, sesame oil, mirin, chicken, canola oil, fresh ginger, garlic, water chestnuts, shiitake mushrooms, kosher salt, freshly ground black pepper, green onions, butter

Taken from www.chowhound.com/recipes/ground-chicken-lettuce-wraps-31761 (may not work)