6 boneless and skinless chicken breast, cubed (6oz ea)
4 tablespoons peanut oil
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
¼ cup shallots, sliced
2 cups mushrooms, sliced
1/3 cup green onions, sliced
1 cup water chestnuts, sliced
2 cups broccoli florets, steamed
2/3 cup cashews
2 tablespoons oyster sauce
¼ cup chicken broth
Salt and pepper to taste
12 romaine lettuce leaves
Combine brown sugar, soy sauce, cornstarch and sesame oil. Add chicken to the mixture and marinate for ½ hour. Remove chicken from the marinade and set aside.
Heat 2 tablespoons peanut oil in a wok; add ginger, garlic and shallots. Stir-fry until shallots are soft 1 to 2 minutes; add chicken pieces, cook until chicken is opaque. Remove and reserve chicken mixture.
Clean wok; add the remaining 2 tablespoons of peanut oil. Add mushrooms and green onions, cook until lightly brown, then add water chestnuts and broccoli florets; stir fry for 2 to 3 minutes. Add oyster sauce, the chicken marinade and the reserve chicken mixture; stir well while cooking for 3 to 4 more minutes.
Remove from heat and add cashews.
Fill romaine lettuce with the chicken cashew mixture long ways and eat like a hot dog.
Note: You can serve with steamed rice. The filling also makes a great topping for a Chinese Chicken Salad.