Prepare ingredients from garlic to chestnuts. If use shrimp, dice it to bite size. Prepare the sauce in one bowl. Set them aside ready to use.
In a well-heated large skillet or wok, add 2 tbsp oil. Saute garlic, shallot, and ginger over medium high heat with a pinch of salt until fragrant, about 10 seconds.
Add ground chicken. Season with salt and pepper. Saute until the meat is cooked through, about 2-3 minutes. Then lower the heat to medium, saute for 2 additional minutes. Your skillet should not be wet and watery or the dish will be less tasty.
Turn the heat up to medium-high, add carrots and celery. Season with a pinch of salt. Saute for 1 minute. Add chestnuts and shrimp, if using. Saute for another 1 minute.
Add 2 tbsp sauce and stir-fry for coat it all over, about 10 seconds. Keep the sauce minimal so the texture remains crunchy and not soggy. Taste and make seasoning adjustments to your liking. Off heat.
To serve, place the lettuce wraps over a large serving tray/plate. Load each lettuce cup with several tablespoons of the mixture into the center. Garnish with scallions and nuts. Serve the extra sauce on the side. Serve in room temperature.
The texture of this dish should remain crunchy and not watery/soggy. It’s important to have all the ingredients prepped before you start stir-frying.If use all chicken (i.e. without shrimp) and if you’d like to increase the meat quantity, please use no more than 1 lb ground chicken. The texture balance is the key in Chinese lettuce wraps. If the dish has more meat than vegetables, it’s likely that the texture of this dish will not be as crunchy in the mouthfeel.Most often, you’ll find this dish in China/Hong Kong/Taiwan with shrimp. It might mix with a little pork mince. If use all shrimp (i.e. without chicken), please use up to 1 lb raw shrimp that are peeled and deveined.During stir-fry, if the skillet gets too dry, add more oil - 1 tbsp extra a time.