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Cooking Sauce

Mix all the ingredients for the cooking sauce and set aside.

Marinade and Filling

In a medium bowl, combine the marinade ingredients and mix well.

Add the chicken and stir to coat thoroughly.

Stir in 1 teaspoon oil and let it sit for 15 minutes.

Remove the chicken from the bowl and chop into smaller pieces.

Heat a wok or large skillet over medium-high heat. Add 3 tablespoons oil.

When the oil is hot, add the chicken and stir-fry for about 3 to 4 minutes. Remove the chicken from the pan and set aside.

Add 2 tablespoons oil to the pan. When it is hot, add the ginger, garlic, and green onions, and stir-fry for a minute or so.

Add the mushrooms, bamboo shoots, and water chestnuts, and stir-fry for an additional 2 minutes.

Return the chicken to the pan along with the cooking sauce. Cook until thickened and hot.

Break the cooked cellophane noodles into small pieces and cover the bottom of a serving dish with them.

Scoop the chicken mixture on top of noodles.

Serve the lettuce leaves alongside, allowing everyone to take what they want, individually spooning the filling into the lettuce leaves and rolling them up like a burrito.

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