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.