1Mix all ingredients for sauce together and set aside.
2Place olive oil in saucepan and add the onions, garlic, mushrooms, ginger cook about three minutes. Add wine and deglaze the pan scraping up bits and let most evaporate. Add the chicken and cook until no longer pink. Stir in the sauce and cook until thickened. Stir in the Thai Basil and Cilantro.
3Separate the leaves of the lettuce and serve the chicken mixture in the leaves. Drizzle with sweet soy sauce