Prepare the Lettuce: Wash the iceberg lettuce and let it drain thoroughly.

Dice Ingredients: Finely dice the chicken thigh. Also dice the bamboo shoots, water chestnuts, and celery. Slice the green shallots and garlic.

Heat the Wok: Add a drizzle of sesame oil to a hot wok.

Cook the Chicken: Add the diced chicken to the wok. Toss it until it’s cooked through.

Combine with Vegetables: Once the chicken is cooked, pour in half of the sauce. Add the diced water chestnuts, bamboo shoots, and celery. Toss all the ingredients together.

Adjust Sauce: If needed, add the remaining sauce to achieve the desired flavour and thickness.

Finish Cooking: Once the sauce thickens, remove the mixture from heat.

Assemble Lettuce Cups: Build your lettuce cups with the chicken mixture. Garnish with sesame seeds and sliced green shallots.