P.F Chang's Lettuce Wrap Recipe

If you're a fan of P.F Chang's, you're probably a fan of their famous and delicious lettuce wraps. I mean how can you not like the crunchy yet filling appetizer? So when I stumbled upon this recipe on YumSugar, I hopped up, ran to the store and made it for dinner that night. 

P.F Chang's Lettuce Wraps 
1 teaspoon cornstarch
2 teaspoons sherry wine or red wine
2 teaspoons water
2 teaspoons soy sauce
1 1/2 lbs boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced fresh ginger or grated ginger
2 teaspoons garlic, minced
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine or red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaves, washed and taken off the head but left whole

 Mix ingredients for "cooking sauce" and set aside.
 In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let marinade for 15 minutes.
Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so.
  Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes.
 Return chicken to the pan.
 Add mixed cooking sauce to the pan. Cook until thickened and hot.
 Serve with lettuce, and enjoy.