Put oil in wok or sauté pan. Cook ground chicken, crumbling as you cook. Set aside and drain. Add vinegar, soy sauce, sesame oil, sugar, ginger, garlic in a sauce pan. Heat on low. Combine water and cornstarch . Simmer mixture. Add chopped shitake and water chestnuts to sauté pan. Cook until tender. Add ground chicken and chili sauce. Add sauce to chicken, mushroom and water chestnut mixture. Stir. Add scallions and serve with crisp iceberg lettuce leaves.
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|Serving Size: 1 Serving (514g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 121 (42%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 3g|
|Cholesterol 97.5mg||30 %|
|Sodium 1841.6mg||64 %|
|Potassium 2037.4mg||54 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 13.2g|
|Protein 27.5g||39 %|
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Calories per serving: 289
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