These lettuce cups are a knock-off of the super-popular P.F. Chang’s appetizer, and I think the reasons to love them are obvious. But just in case, let me elaborate: You eat them with your hands. The cool lettuce contrasts with the warm, succulent chicken. The sauce is sticky and savory and sweet and then—pow!—there’s the crisp snap of water chestnuts.
Wash and trim the green beans. Place
Peel and crush the garlic and place in a pint-size Mason jar. Peel and grate the ginger and add it to the jar. Place the remaining ingredients in the jar, screw the lid on tightly, and shake it like it’s Saturday night on the dance floor.
Peel and crush the garlic and place in a medium mixing bowl with the oil and almonds. Drain the green beans and add them to the bowl, toss to coat in the oil, and cover with aluminum foil to keep warm.
In the same pan you used for the beans, heat the oil over medium-high heat, 2 minutes. Peel and crush the garlic and add it to the pan; cook it until it’s fragrant, about 30 seconds. Add the mushrooms to the pan and cook them until they’re wilted, about 2 minutes. Add the ground chicken to the skillet and cook, breaking up the meat with a wooden spoon. You want small crumbles. When the chicken is beginning to change from pink to beige, add the water chestnuts and the sauce; stir-fry until the sauce clings to the chicken, 3–5 minutes. While the chicken cooks, wash the lettuce and separate the leaves. Slice the scallions and add them to the skillet, stir-fry another minute and remove the pan from the heat.
Spoon the chicken into the lettuce leaf cups and place them on individual serving plates alongside piles of the green beans.
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