Oriental Chicken Lettuce Wraps

We had these at a friends house and we loved them! We ended up making them a few days later. I made my meal complete with Paula Dean's Asian Slaw (found under my appetizer section) and some egg drop soup.

1 tbsp oil
1+lbs chicken-minced, I grounded it up in a food processor
2 garlic cloves
5 scallions, finely chopped
Romaine hearts

1. Heat a wok over high heat, add the oil and swirl to coat the base and side of the wok.
2. Add the minced chicken and garlic and stir-fry for 3-4 minutes, or until browned and cooked through, breaking up any lumps.
3. Reduce the heat and add 2 tablespoons of sauce and scallions
4. Pull off lettuce leaves one by one gently. Trim the lettuce leaves gently around the edges
5. Divide the chicken mixture up into the lettuce leaves.
6. Serve hot, garnish with additional scallions and add more sauce on top (see below).

Sauce:
1/3c oyster sauce
1/4c soysauce
4 teaspoons sugar