Easy Chicken Lettuce Wraps (PF Chang's Copycat)

In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, and toasted sesame oil. If using, whisk in the cornstarch. Set aside.

Heat 1 teaspoon of oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it up, until cooked through, 7 to 8 minutes. Transfer the chicken to a bowl.

Add the remaining 1 teaspoon of oil to the same skillet. Add the finely chopped mushrooms and cook until tender, 4 to 5 minutes.

Stir in the water chestnuts, garlic, and ginger. Cook until fragrant, about 30 seconds.

Return the cooked chicken to the skillet. Add half of the scallions. Pour the prepared sauce over everything.

Cook, stirring constantly, until the sauce is bubbling and warmed through, about 1 minute. Taste and add more hoisin sauce if desired.

Serve the hot chicken mixture with fresh lettuce leaves and the remaining scallions, allowing everyone to build their own wraps.