Chicken Lettuce Cup

Chicken lettuce cup is a one dish healthy meal, it's got skinless chicken breast, bamboo shoots and water chestnut. Oh wait, did we forget lettuce? If we've got left overs, it keeps well in the fridge for another delicious meal. This dish came from http://hubpages.com/hub/Just-Like-PF-Chang-Recipes

Serves 4

Prep time: 45 minutes
Cook time: 10 minutes

Ingredients:
8 dried Shiitake mushrooms, soak in hot water for 30 minutes, woody stem removed, chopped
1 1/2 lb boneless, skinless chicken breasts, sliced into 1/2 inch cubes
Marinate:
2 teaspoons cooking sherry
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste

5 tablespoons vegetable oil
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
2 green onions, sliced lengthwise into 1/2 inch slices
8 oz can bamboo shoots, drained, chopped into small pieces using a food processor
8 oz can water chestnuts, drained, chopped into small pieces using a food processor
2 small dried chilies (optional)
1 package of Chinese cellophane rice noodles (about 3-6 oz), cooked according to instructions on the package
1 iceberg lettuce, stem removed, and sliced into halves
Sauce:
2 tablespoons oyster sauce
1 1/2 tablespoons water
1 tablespoon cooking sherry
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon sesame oil

Tips:

1. I went to 3 different western grocery stores, and between the 3 I was able to find oyster sauce and hoisin sauce, if you've searched and still can't find them, you can substitude:

• 2 tablespoon oyster sauce: 2 tablespoon soy sauce mixed with 1 tablespoon sugar
  
• 1 tablespoon of hoisin sauce: 1/2 tablespoon ketchup mixed with 1/2 tablespoon of molasses
  

Instruction:

1. Combine marinate ingredents in a medium mixing bowl, mix well with the chicken cubes and marinate for 15 minutes.
   
2. Heat 3 tablespoon of oil in a skillet or wok over medium high heat, add chicken cubes and stir fry for 3 minutes until the chicken is turning white and no pink is shown, remove chicken.
   
3. Heat 3 tablespoon of oil in a skillet or wok over medium high heat, add the ginger, garlic, green onions, and stir fry for a minutes until the flavor comes out, make sure the garlic doesn't get burned. Then add the chopped dried mushroom, bamboo shoots and water chestnut, stir fry until they are cooked thru (about 2 minutes). Add the chicken along with the sauce and mix everything well and let the sauce thickens (about 1 minute). Transfer to a serving bowl.
   
4. To eat, start with a lettuce leaf, add some cellophane noodles then top with the chicken mixutre, eat it like a taco.