Asian Chicken Lettuce Wraps

My mom and I found this recipe and made it the other night. It was good but I may bump up the amount of marinating sauce next time I make it.

(above picture from skinnytaste.com)

Ingredients:8 oz ground chicken
1/3 cup water chestnuts, chopped fine
1/4 cup dried shiitake mushrooms
2 tbsp soy sauce (I used reduced sodium)
3/4 tsp oyster sauce
2 tsp sesame oil
1 tbsp + 1 tsp rice wine or dry sherry
1⁄2 tsp sugar
freshly ground pepper, to taste
2-3 cloves garlic, finely chopped
6 iceberg lettuce leaves, rinsed (careful not to break)
2 tbsp diced green onions or scallions

For the Spicy Hoisin Dipping Sauces:
4 tbsp hoisin sauce
1/2 tsp chili sauce, I used Sriracha
1 tbsp warm water

Directions:
1. Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
2. Combine soy sauce, oyster sauce, 1 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
3. Combine ground chicken, softened mushrooms and water chestnuts into a bowl. Pour sauce mix over chicken; toss. Let marinate for at least 15 minutes.
4. Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.
5. Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 15 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
6. To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

This recipe was adapted from http://www.skinnytaste.com/2012/01/asian-chicken-lettuce-wraps.html