1. Heat the Essentials Wok to heat setting 10 for 3 minutes and then add the peanut oil, sesame oil, garlic, ginger and spring onions and allow to cook until browned, approximately 2 minutes.
  2. Add the chicken mince and separate using a wooden spoon. Cook until crumbly and browned, approximately 4 minutes.
  3. Add the soy sauce, oyster sauce, chicken stock, mushrooms, bamboo shoots and water chestnuts and stir to combine. Allow to simmer for 5 minutes and then serve in lettuce cups with rice.
  4. Garnish with sesame seeds and crushed peanuts.