Chicken Lettuce Wraps

1 tablespoon oil
1 pound ground or diced chicken
2 cloves minced garlic
1 sweet onion diced small
4 tbs cup hoisin sauce
1 tbs soy sauce
1 tbs oyster sauce
1 tbs rice wine vinegar
1 tbs freshly grated ginger
1 tbs Sriracha
1 small can water chestnuts diced
2 green onions, thinly sliced
1 head lettuce
rice or cellophane noodles (prepared - optional)

In medium bowl, combine all ingredients except chicken and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 tbsp oil, then add chicken mixture and stir fry for about 3-4 minutes, then add other ingredients and stir fry for another minute or two. Set aside.

Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles.

Spoon into lettuce leaf and roll.

potsticker sauce:

1/4 cup water
1/2 teaspoon chili paste
small hand full sliced green onions
1 1/2 teaspoons vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1 squeeze brown mustard (optional)

dipping sauce:
1/4 cup Potsticker sauce 
1/2 tsp Chili Paste
1/2 tsp Chinese Mustard
3 shakes of soy sauce