Asian Chicken Lettuce Wraps

In a small bowl, mix together the soy sauce, brown sugar, and hoisin sauce. Set aside.

Dice the mushrooms, onion, pepper, and garlic. Set aside.

In a wok over high heat, pour in the olive oil. Drop in the chicken and cook until no longer pink in the center. Drain any grease.

Into the skillet, add the mushrooms, onion, pepper, and garlic, and then pour on the sauce. Cook until the onions are tender and the mushrooms are browned.

Divide the mixture among the lettuce leaves, and top each leaf with bean sprouts. Serve with rice, if desired.