2 tablespoons sesame oil, divided
450 gram boneless, skinless chicken breast, cubed
1 tablespoon vegetable oil
2 tablespoons garlic, minced or pressed
75 grams mushrooms, chopped
1 tablespoon soy sauce
60 mL hoisin sauce
2 teaspoons fresh ginger, minced
1 tablespoon rice wine vinegar
1 tablespoon sriracha sauce or chili garlic sauce
225 gram tin sliced water chestnuts, drained and finely chopped
1 head bibb or butter lettuce, separated into leaves
1 small bunch green onions, sliced
In a medium wok or skillet set over medium heat, heat 1 tablespoon of the sesame oil. Add the chicken, and cook until browned on all sides; transfer to a plate. Add the vegetable oil to the same skillet, and cook the garlic and mushrooms until tender.
Meanwhile, add the other tablespoon of sesame oil, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha to a mason jar, and shake to mix.
Add the chicken back to the pan with mushrooms and garlic. Add the water chestnuts, pour sauce over the dish, and toss to coat; cook until just heated through.
Serve with leaves of butter lettuce and green onions.