Lettuce Chicken Wraps

• 1/4 cup oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 2 tsp sugar
• 2 tsp cornstarch
• 3 tbsp vegetable oil
• 3.5-4 oz shiitake mushrooms, chopped
• 1/2 cup chopped red pepper
• 2 None scallions, chopped
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 lb ground chicken
• 1 (8 oz) can water chestnuts, drained, minced
• 1 tbsp chopped fresh cilantro leaves
• 1 head Boston lettuce, separated into individual leaves for "cups"
• None None fried noodles and julienned carrot nests

1. Whisk together oyster sauce, 2 tbsp water, hoisin sauce, soy sauce, sesame oil, sugar and cornstarch. Set aside.
2. Heat 2 tbsp oil in a large frying pan over medium-high heat. Cook mushrooms, red pepper and scallions for 2 mins. Add garlic and ginger. Cook for 30 seconds. Remove from heat.
3. Add remaining oil to pan. Cook chicken for 5 mins, until beginning to brown. Return vegetables to pan, add water chestnuts, cilantro and sauce mixture. Distribute between lettuce cups and top with fried noodles and carrot nests.

oyster sauce, hoisin sauce, soy sauce, sesame oil, sugar, cornstarch, vegetable oil, shiitake mushrooms, red pepper, scallions, garlic, ginger, ground chicken, water chestnuts, cilantro, boston lettuce, noodles

Taken from recipes-plus.com/api/v2.0/recipes/31141 (may not work)