Instructions: Preheat oven or toaster oven to 350 degrees. Place chicken in a bowl with oyster-flavored sauce and let stand 10 minutes. Place walnuts on a tray in 350-degree oven for about 5 minutes. Heat wok over high heat. Add 1 teaspoon sesame oil. Add ginger and cook, stirring until fragrant, about 10 seconds. Add chicken and stir-fry for 1 minute. Add garlic, carrots, mushrooms and water chestnuts. Stir-fry 2 minutes. Add remaining 2 teaspoons sesame oil and Chinese rice wine. Cook to heat through a few seconds. Add walnuts and toss to coat. Remove from heat.

To serve: Spread a spoonful of hoisin sauce on a lettuce cup, spoon in some of chicken mixture, wrap in lettuce cup and eat.

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