Thai Chicken Lettuce Wraps

I love P.F. Chang's. Their food is amazing. I've only been there a handful of times but whenever I do get to go I always order their Thai Chicken Lettuce Wraps. Here is my version of Thai Chicken Lettuce Wraps.

Thai Chicken Lettuce Wraps:

Before starting your mixture for the lettuce wraps, keep in mind that when chopping up your ingredients, everything needs to be roughly the same size (tiny).

Mix together in a bowl:
1/2 lb diced chicken (small pieces)
1 tbsp corn starch
1 tbsp sugar
1 tbsp of white wine

Mix together in a separate bowl:
1/3 cup hoisin sauce
1 tbsp rice wine vinegar
1 tbsp low sodium soy sauce
1 tbsp chili paste

Finely chop and set aside:
1 small can of water chestnuts
1/4 cup pecans (or peanuts)
3 scallions
1 long carrot
1/2 cup cabbage
cilantro
3 shiitake mushrooms heads

Heat 2 tbsp of vegetable oil in a wok (or saute pan, medium heat). Add, 1 tbsp minced garlic (do not let the garlic burn it will ruin your mixture, keep on medium heat), 1 tbsp minced ginger, 1 small onion, finely chopped. Add the Chicken. Once the chicken is fully cooked, add the sauce mixture (soy sauce, white wine, hoisen mixture). Add the water chestnuts and pecans. Then add a dash of sesame oil and mix in the scallions, carrot, cabbage, cilantro, and mushrooms.

Once they have cooked down (about three minutes) place the mixture in a serving bowl. Put the serving bowl on a platter (with a large spoon) with the lettuce leaves (For best results, pick the largest, most pliable lettuce leaves like, iceberg, red lettuce, radicchio and/or large spinach leaves. Dry lettuce well before using in the wraps). Serve warm.