Cook the Book: Chicken Lettuce Cups

Name: Cook the Book: Chicken Lettuce Cups
Ingredients: 2 1/4 cups canola oil; 5 wonton wrappers; 1 iceberg lettuce head; 1 teaspoon minced ginger; 1/3 cup 1/4-inch-diced red onion (about 1/2 small onion); 1/3 cup 1/4-inch-diced red bell pepper (about 1/4 pepper); 1/3 cup 1/4-inch-diced carrot (about 1/2 medium carrot); 1/3 cup 1/4-inch-diced celery (about 1/2 celery stalk); 1/3 cup 1/4-inch-diced sugar snap peas (about 10 peas); 1 teaspoon minced garlic; 1/2 cup sliced stemmed shiitake mushrooms; 1/3 cup mung bean sprouts, cut into 1-inch pieces; 1 pound boneless, skinless chicken thighs, 1/2-inch diced; Plum Sesame Sambal Sauce (recipe follows); 2 tablespoons sliced green onion; 1 tablespoon minced unsalted peanuts; 1/2 teaspoon black sesame seeds; Plum Sesame Sambal Sauce; 1 teaspoon toasted sesame seeds (To toast sesame seeds, shake them in a skillet over medium- high heat until golden brown); 1/2 cup soy sauce; 1 tablespoon minced garlic; 1 tablespoon minced ginger; 1 tablespoon chili-garlic sauce; 1 tablespoon plum sauce; 2 tablespoons rice vinegar; 1 tablespoon hoisin sauce; 1 teaspoon minced cilantro; 1/4 teaspoon sesame oil; 1 tablespoon mirin (sweetened rice wine)