Chicken and Lettuce wraps

These are similar to the Chicken and Lettuce wraps from PF Changs. I love them! Really pretty healthy recipe. This recipe makes a lot of chicken, so I served it over brown rice the next day for dinner and the following for lunch. It looks like a lot of ingredients, but if you prep, you just throw everything together and stir ( : I served this meal with steamed edamame tossed in a little lime juice and sea salt. There are lots of veggies in this meal and it's fun to eat with your hands.

1 Tbsp sesame oil
1 shallot, chopped fine
1-2 cloves garlic, minced
5 oz pkg shitake mushrooms, chopped fine
7 leaves savoy cabbage, shredded, or chopped into thin strips
2 T hoisin sauce
2 T lite soy sauce
juice of a lime
1/4 C white wine
1/4 C fresh cilantro, chopped fine
1 C shredded carrots
1 (8oz) can water chestnuts, drained and chopped
1/8 tsp cardamom
few dashes cinnamon
1/4 tsp ground ginger
breast meat of cooked rotisserie chicken, shredded (approx 4 C)
1/2 C lightly salted roasted peanuts, chopped
2-3 Tbsp bottled peanut sate sauce (found in thai aisle)
ice berg lettuce leaves for serving

Heat sesame oil over medium heat. Saute shallots 3-4 minutes. Add garlic and saute 1 minute. Add mushrooms, carrots, cabbage,and wine and saute until tender and cabbage is wilted down. Stir in hoisin, soy sauce, spices, peanut sauce and saute 2-3 minutes. Add chopped cilantro, and water chestnuts, saute 1 minute. Add chicken, saute 1-2 minutes. Squeeze lime juice over and stir. Mix in peanuts. Peel lettuce leaves off head of iceberg lettuce. Spoon chicken mixture into lettuce wraps, wrap and eat! Serve with edamame.