Asian Chicken Lettuce Cups

1. Dice shiitake mushrooms (stems removed), water chestnuts and scallion.
2. Mince ginger and garlic.
3. In a separate bowl, combine chicken broth and corn starch.
4. In a large pan, sauté mushrooms in olive oil over medium high heat.
5. Add garlic, ginger, ground chicken, soy sauce, water chestnuts, black bean sauce and black pepper.
6. Add chicken broth mixture and continue to sauté; the corn starch will thicken the sauce.
7. At the end, add the chopped scallion and turn off the heat, serve in a bowl with butter lettuce on the side.