Asian Chicken Lettuce Wraps

PF Changs/Pei Wei chicken lettuce wraps are, by far, the best I've ever eaten.  Here's a recipe I found online that is a copycat recipe.  It's worth the effort of hunting down oyster sauce and mushroom soy sauce at an Asian market, because that's what makes this dish so flavorful. 



8 ounces of minced chicken mix
(which is a mix of shitake mushrooms, water chestnuts, & minced chicken )
1 TBSP of wok oil or peanut oil
1 tsp of minced garlic
2 TBSP of diced green scallions
2 ounces of our minced chicken sauce (see below)
1 cup of rice sticks (prepared)
1 tsp of sesame oil
iceburg lettuce leaves

Minced Chicken Sauce:
1/4 cup of mushroom soy sauce
1/4 cup of oyster sauce
1/2 tsp of white pepper
1/4 cup of cooking rice wine
1 TBSP of sugar

Combine all the above ingredients.  Heat mixture on medium high heat at low boil for about 6 to 8 minutes (can cool and refrigerate additional sauce).

Preparation:

Cooking Procedure:

Heat wok until white whisk of smoke appears
Add 1 TBSP of wok oil
Add garlic 5-10 seconds
Add minced chicken mix and sear
Add 1/4 ounces of minced chicken sauce, stir and incorporate.
Add 2 TBSP of diced green scallions
Add 1 tsp of sesame oil and plate, serving with lettuce leaves to wrap the chicken filling

This recipe serves 2.