1Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.
Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.
Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.
2Hoisin-Ponzu Dipping Sauce:
3 tablespoons hoisin sauce
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon warm water (to dilute the dipping sauce)
3Sweet Chili Sauce:
4 tablespoons Mae Ploy sweet chili sauce
Some cilantro leaves (chopped)
1/2 tablespoon lime juice