Marinade

• 2 Tablespoons cornstarch
• 1/4 cup sherry wine
• 1/4 cup chicken stock
• 1/4 cup soy sauce
• 1 tablespoon vegetable oil

Filling:

• 1 1/2 -2 lbs boneless skinless chicken breasts, put them through a food processor to chop finely or use a hand chopper to get a fine chop
• 1/4 cup vegetable oil
• 3 cloves garlic, finely minced
• 1 medium onion, diced
• 2 (6 oz) packages mushrooms , diced
• 1 (8 ounce) can water chestnuts , diced
• 1 (6 ounce) package fried Chinese rice noodles, if desired

Sauce (Double if your family likes theirs saucy or wants extra for topping)

• 2 tablespoons hoisin sauce
• 2 tablespoon soy sauce
• 2 tablespoon sherry wine
• 1/4 cup oyster sauce
• 1/4 cup water
• 2 teaspoon sugar
• 1 tablespoon cornstarch
• bibb or Boston lettuce leaves, washed and taken off the head but left whole for serving

Directions:

1. Mix all ingredients for the sauce in a bowl. Set aside.
2. In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Set aside for 15 minutes.
3. Heat wok or large skillet over medium-high heat. Add 3 tablespoons of oil, allow to heat slightly. Remove chicken from marinade and stir-fry for about 3-4 minutes until cooked through. Remove chicken from pan and set aside.
4. Add 1 tablespoon of oil to the pan if needed. Add garlic, and onion and stir-fry for a minute or so until fragrant. Add mushrooms and water chestnuts stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until sauce thickens and chicken is hot. 
5. Serve with lettuce leaves for everyone to take what they want.  Spoon chicken mixture into lettuce leaf.  Add fried rice noodles and green onions as desired..