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1
Begin by prepping all of your vegetables and measuring out the liquids.
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2
Place a large skillet over high heat and add the 1 tablespoon of sesame oil and 2 tablespoons of vegetable oil to the pan. Heat until the pan is sizzling hot.
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3
Once at temperature, add the mushrooms and cook for 2-3 minutes, or until slightly shrunken and browned, stirring occasionally.
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4
Next, add the ground chicken, and using a spatula, break the meat apart. Add a pinch of salt to start seasoning the meat. Cook 1 min, then add the soy sauce and a couple of grinds of fresh black pepper. Continue to mix every so often, to avoid burning. Cook thoroughly - The chicken will turn from pink to white, when cooked.
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5
Add the rice wine vinegar, jalapeno peppers (1 pepper for mild, 2 peppers for spicy), scallions, garlic and sugar to the chicken. Stir gently. Allow the liquid to cook and reduce by half.
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6
Once reduced, add the diced jicama and cook until slightly softened.
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7
While the jicama cooks, quickly rinse and dry your Bibb lettuce leaves. Arrange on a platter.
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8
Once the chicken mixture is finished, adjust the salt & pepper to taste. Serve alongside the lettuce leaves and garnish with scallions & jalapeno slices.
