So, these aren't as good as P.F. Chang's, but they are still good and easy. And some times instead of eating it like a lettuce wrap we eat it as a salad. I got this recipe from Rachele Ray's 30 minute meals, but made a few modifications.
2 cups mushrooms, sliced
1 1/2 pound chicken breast or chicken tenders, chopped into small pieces
salt and pepper
3 cloves garlic, minced or chopped
a few shakes of ginger (optional, and you can use fresh ginger grated)
1 red bell pepper, diced small
1 can (6 or 8 oz.) water chestnuts, drained and chopped
3 scallions, chopped
3 Tablespoons hoisin sauce.
Ice burg lettuce.
Preheat a large skillet or wok on high. Add oil to hot pan. Add chicken to pan and sear meat by stir frying a minute or 2. Add mushrooms and cook together 2 minutes. Add salt and pepper to season, then add garlic and ginger. Cook a minute more. Add bell pepper, water chestnuts and scallions. Stir frying until cooked to your likeness. Add hoisin sauce and toss to coat the mixture evenly. Pile mixture into lettuce leaves. Eat.