Lettuce Wraps

1 head iceberg lettuce
2 large chicken breast halves, diced
1 teaspoon garlic, minced
2 teaspoons soy sauce1 tablespoon Hoisin sauce1 teaspoon sesame oil
1/2 teaspoon minced ginger
1 tablespoon vinegar1 (8 ounce) can water chestnuts
2 green onions1 cup fresh mushrooms
1/2 (6.75) package thin rice sticks, optional
Dipping Sauce
Remove core from lettuce and wash in cold water. Drain. Separate leaves and stack upside down on plate. Refrigerate until very crisp (overnight if possible). In large skillet, stir-fry chicken in 1 tablespoon oil until no longer pink in center. Lower heat to medium. Drain. Stir in garlic, soy sauce, Hoisin sauce, sesame oil, ginger and vinegar. Cook 3 minutes. Dice water chestnuts, green onions and mushrooms. Stir into chicken mixture and cook until onions begin to wilt. Fry rice sticks according to package directions. Drain on paper towels. To serve, place nest of friend rice sticks on platter. Top with chicken mixture. For each serving, spoon mixture onto crisp lettuce leaf and roll up. Serve with dipping sauce.

Asian Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard or brown spicy mustard
2 teaspoons hot water
1 to 2 teaspoons red chili garlic sauce
Dissolve sugar in water. Add soy suace, vinegar, lemon joice and sesame oil. Mix and refrigerate. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce and serve with lettuce wraps.