Lettuce Wraps

Ingredients

• 1 tablespoon plus 1 teaspoon canola oil
• 1 pound minced or coarsely ground chicken
• 1 (5 oz.) can water chestnuts, drained and chopped
• 4 medium shiitake mushrooms, stemmed and chopped
• 1 cup lettuce wrap sauce (recipe below)
• 2 scallions, chopped (white and pale green parts only)
• 1/2 teaspoon chili oil
• 2 cups Crisp Rice Sticks
• 8 outer leaves iceberg lettuce

Method

1. Heat a wok over high heat. One tablespoon of the canola oil by drizzling it around the upper edge of the wok. Add chicken in small pieces, crumbling it with a spoon as it cooks. Continue cooking until all the chicken is broken apart and cooked through, 6 to 7 minutes. Drain the chicken in a large colander.
2. Replace the wok over the heat. Add the remaining canola oil and heat it through. Add the water chestnuts and mushrooms, and stir-fry for 30 seconds. Add the chicken back to the wok and poor in one half cup of sauce. Cook for about 1 minute, until the liquid has been absorbed and the chicken has darkened in color. Add the scallions and chili oil, and stir-fry for about 15 seconds. Turn off the heat.
3. Divide the rice sticks among four plates, then divide the chicken mixture among the place, mounding it on top of the rice sticks. Dr. lettuce cups on a plate and place the remaining sauce in shallow dishes for dipping.