PICK UP STIX LETTUCE CUPS

1 head iceberg lettuce
2 Tbsp. soy sauce
1 Tbsp. plus 1 tsp. white vinegar, divided use
2 Tbsp. sugar, divided use
1 Tbsp. oyster sauce
1 tsp. cooking wine
1 lb. water chestnuts, diced
1 lb celery, diced
1 lb. carrots, diced
Oil for frying
6 oz. chicken breast, chopped
1 clove garlic, minced
1/4 oz. Chinese barbecue spice
1 oz. bean sprouts
1/4 oz. green onions, chopped
1 drop sesame oil
TO SERVE:
1/4 oz. sunflower seeds
1 oz. carrot matchsticks
9 oz. rice sticks
1 Tbsp. lemon juice
2 oz. hoisin sauce
1 tsp. fresh ginger, grated


Fill the sink with cold water. Place lettuce in the water until the leaves start to separate. Peel leaves off the head and place them on a serving platter; set aside.

In a small bowl, combine soy sauce, 1 tsp. vinegar, 1 Tbsp. sugar, oyster sauce and cooking wine; stir to incorporate; set aside.

Place water chestnuts, celery and carrots in a large bowl; toss to combine; set aside.

Place 1/2 ladle of oil in a wok over high heat. Add chicken; stir-fry 1 1/2 minutes.

Add a little water; cook 1 minute. Remove chicken to a paper towel-lined platter; set aside.

Place garlic and Chinese barbecue spice in the wok; cook 5 seconds.

Add chicken, 3 oz. water chestnut mixture and bean sprouts. Add 2 oz. soy sauce mixture; cook until the chicken has absorbed the sauce.

Add green onions and sesame oil; stir to combine.

TO SERVE:
Place mixture in a bowl. Top with sunflower seeds, carrot matchsticks and rice sticks.

In a small bowl, combine the remaining 1 Tbsp. sugar, the remaining 1 Tbsp. white vinegar, lemon juice, hoisin sauce and fresh ginger; stir to incorporate. Serve with lettuce cups and chicken mixture.

From Restaurant: Pick Up Stix
Adapted from Source: AZ Family