PF Chang's Lettuce Wraps

For sauce: dissolve sugar in water in small bowl. Add remaining ingredients and mix well. Refrigerate until ready to use.

Cover mushrooms with boiling water and let stand 30 min. Drain; trim off and discard woody stems, then mince and set aside.

Combine Hoisin, soy, 1 T sherry, oyster sauce, 2 T water, sesame oil, sugar and 2 t cornstarch.

In medium bowl, combine remaining 1 t cornstarch, 2 t sherry, 2 t water, salt and pepper; lay chicken into mixture and spoon to coat. Stir in 1 t vegetable oil and let sit 15 minutes to marinate.

Heat wok or large skillet over med-high; stir-fry chicken in 3 T oil for 3-4 minutes. Remove from pan and set aside.

Heat 2 T oil; add ginger, garlic, onions and chilies; stir-fry 1 min. Add mushrooms, bamboo shoots and water chestnuts; stir-fry 2 minutes. Return chicken to pan; pour in reserved mixture; simmer until thickened and heated through.

Spoon mixture into lettuce leaves and roll up like burrito.

Break cooked cellophane noodles into small pieces and spread evenly over serving platter; arrange prepared wraps over noodles. Spoon sauce over wraps.