1 tablespoon Asian sesame oil
1 slice ginger, minced
1 garlic clove, minced
2 green onions, chopped
1 pound boneless skinless chicken breasts, cut small
1 red pepper, seeded and diced
1 can water chestnuts, rinsed and chopped
1 rib celery, diced
1 teaspoon cornstarch mixed with 2 tablespoons water
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick stir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. Serve.
* COOK'S NOTE: My personal favorite is a Boston or Bibb lettuce because the leaves are more pliable, but any of the lettuce varieties works.