Season chicken with salt and pepper and cut into small cubes and cook in an oiled pan until all cooked through. Reserve to a plate.
Soak dried shitake mushrooms in a bowl of hot water while you cook everything else. or about 15 minutes. Chop mushrooms when they are re hydrated.
In the same pan as the chicken, wipe out clean and scramble eggs. When done, reserve to a plate.
Wipe out the same pan again and drizzle with oil. Saute garlic and ginger for about a minute until it begins to caramelize. Add a plash of rice vinegar and stir through.
Add back the chicken, carrots, mushrooms and bamboo shoots and and stir all together for about 2 minutes so all the flavors blend.
Add back eggs and stir through.
Add soy sauce, sriracha and hoison and stir well. Taste for seasoning.
When done, load up chicken mixture into crisp iceberg lettuce cups.