chicken and mushroom lettuce wraps

So if you know me in real life, you know I love PF Changs. There is no day on this Earth you can call me that I won’t go with you to Changs. I love their lettuce wraps, but hardly ever order them because they’re so easy to make at home! So I load up on eggrolls and crab wontons because I love those too, and don’t make them as good. So here is my version. I add some mushrooms to my filling because why not?! They taste good and add to the filling without having to have so much meat.

1 head of iceberg lettuce or butter lettuce
1 pound chicken (breast or boneless thighs)
1 cup diced onion
4oz diced water chestnuts
4 cups diced mushrooms
1/4 cup hoisin sauce
1 tsp garlic powder
1/2 tsp ground ginger
1 tbsp soy vinegar
Sesame oil
Sriracha
Garlic powder
Pepper
Directions:
Cut chicken into small cubes, sprinkle with garlic powder and pepper then set aside
Cut mushrooms set aside
Dice onions
Dice water chestnuts
Place hoisin sauce, garlic powder, ground ginger and soy sauce into a little bowl to have ready
Heat wok (if you don’t have a wok, a large skillet would work)
When wok is hot, pour enough sesame oil to just cover the bottom of the pan
Put the chicken into the hot oil and start cooking
Once it is cooked put the onions and mushrooms in
Pour the sauce in
Put in the water chestnuts
Serve with lettuce cups and sriracha