Asian Lettuce Wraps

1 tsp cornstarch
2 tsp dry cooking sherry
2 tsp water
salt and pepper
1.5 lbs. boneless skinless chicken
5 tsp sesame oil (divided)
1 tsp fresh minced ginger
2 cloves garlic
8 oz can bamboo shoots, minced
8 oz can sliced water chestnuts

Cooking Sauce:
1 tsp Hoisin sauce
1 tsp soy sauce
1 tsp dry cooking sherry
2 tsp oyster sauce
2 tsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch




Mix all ingredients for cooking sauce in a bowl, set aside. In a medium bowl, combine corn starch, water, sherry (I just use more water when I don't have any cooking sherry), soy sauce, salt and pepper and chicken (chicken should be cut into very small pieces, this is easiest to do when the chicken is slightly frozen) (I use my food processor to grind it up). Stir to coat chicken thoroughly. Stir in 1 tsp oil and let sit 15 min to marinate. Heat wok or large skillet over medium high heat. Add 3 tsp oil, then add chicken and stir fry for about 3-4 min, set aside. Add 2 tbsp oil to pan, add ginger, and garlic, stir fry for about 1 min. Add bamboo shoots and water chestnuts, stir fry for an additional 2 minutes. Return chicken to the pan, Add mixed cooking sauce. Cook until thickened and hot. Serve on Iceberg or Bibb lettuce leafs.