CUT chicken into 1” thick pieces. Place chicken in a single layer on a baking sheet and freeze for 20 mins.
IN a medium bowl, whisk together 2 tsp rice wine, 2 tsp soy sauce, 2 tsp sesame oil, and corn starch.
PLACE chicken in food processor. Sprinkle with Ginger Teriyaki Spice Blend. Coarsely chop, approximately 10 pulses. Transfer meat to the medium bowl to marinate. Cover and refrigerate for 15 mins.
IN a small bowl, whisk together sauce ingredients: oyster sauce, 1 TBS rice wine, 2 tsp soy sauce, 2 tsp sesame oil, Ginger Sugar, and Crushed Red Pepper Flakes.
IN a skillet, heat 1 TBS vegetable oil over high heat. Add chicken and cook and stir for 3-4 mins until opaque. Remove chicken, wipe skillet and add 1 TBS vegetable oil. Once heated, add celery and mushrooms. Cook and stir for 3 mins. Add water chestnuts, green onions, and garlic. Cook and stir for 1 min.
ADD chicken to the skillet. Whisk sauce and add sauce to skillet. Toss and heat through.
SERVE in lettuce leaves.
Yield: 4-6 servings
Total Time: 50 mins
Prep: 35 mins
Cook: 15 mins
