Skinny Asian Lettuce Wraps

* I love lettuce wraps and started searching for recipes online for ideas. I compiled all my ideas and came up with this.
* I find it easiest to mince the water chestnuts in my mini-prep food processor. You don't need a lot of the dipping sauces...a little goes a long way. I will be posting the dipping sauces by themselves later on in case anyone wants to use them apart from this recipe.

Ingredients:
1 pound ground chicken
1/4 cup water chestnuts, minced
1/4 cup shiitake mushrooms, minced
1 tablespoon soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon sesame oil
1 tablespoon rice wine
1/2 teaspoon chili paste
1⁄2 teaspoon sugar
Dash ground white pepper
2 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoon scallions, diced
Peanut oil
6 lettuce leaves (Boston bibb or butter lettuce)
1 cup carrots, julienned
1 cup cucumber, julienned
1 cup bean sprouts

Hoisin Dipping Sauce:
4 tablespoons Hoisin sauce
1 teaspoon chili paste
1 tablespoon warm water
1/2 teaspoon sugar
1 teaspoon scallions, diced
1/2 teaspoon soy sauce

Plum Dipping Sauce:
4 tablespoons plum sauce
1/2 teaspoon chili paste
1 teaspoon sugar
1 teaspoon scallions, diced
1 teaspoon soy sauce

Directions:
1. In a medium bowl, combine ground chicken, water chestnuts, and mushrooms. In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, sesame oil, rice wine, chili paste, sugar, white pepper, garlic, ginger, and scallions. Pour sauce over chicken, combine and set aside.

2. Mix desired dipping sauce(s) and set aside.

3. Heat peanut oil in a wok or skillet over high heat. Add chicken mixture and stir-fry until browned.

4. To serve, spoon chicken onto a lettuce leaf and top with a small amount of dipping sauce onto each one (a little goes a long way), carrots, cucumber, and bean spouts. Roll lettuce around filling and eat.