This recipe calls for diced chicken, but we used minced chicken instead. Marinate 1 lb chicken in 1 tsp each sugar and sesame oil, 1 ½ tsp soy sauce, 2 tsp Shao-Hsing wine, 1 tsp microplaned ginger, 1 ½ Tbsp oyster sauce, 1 Tbsp cornstarch, and a pinch white pepper for 30 mins. In the mean time, heat a large wok with a little oil, a dash of salt, and some ginger. When fragrant, fold in the diced veggies in the following order: ½ cup each string beans, water chestnuts, bamboo shoots, and bell pepper. Sauté on high heat for a minute, then drain and set aside. Reheat wok and add a little more oil, then add 1 ½ Tbsp hoisin sauce and mix well. Add the marinated chicken, spreading in a thin layer. When browned on one side, sauté the chicken, breaking up into small chunks. When cooked, add 1 Tbsp Shao-Hsing wine, mix, and then add veggies. Stir and cook for another minute, then turn off heat. Separately, toast cashews and set aside. Serve chicken in lettuce cups, then garnish with cashews. This recipe is from The Chinese Chicken Cookbook by Eileen Yin-Fei Lo. (July 2014)
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