Chicken Lettuce Wraps

• Ingredients for chicken stir-fry:
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sesame oil
• 2 boneless skinless chicken breasts, cubed to 1/2"
• 1 - 8oz can sliced water chestnuts, minced to the size of corn kernals
• 1/2 cup mushrooms, minced to the size of corn kernals
• 1/2 onion, chopped fine
• 3 cloves garlic, minced fine
• 6 large leaves of iceberg lettuce
• 1 package of Chinese cellophane rice noodles, cooked according to instructions on the package
• Fresh ginger, minced
• Ingredients for stir-fry sauce:
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon rice wine vinegar

1. To make the chicken stir-fry:
2. Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until mostly cooked through, about 5 minutes.
3. Turn the heat under the wok down to medium-high. Add another tablespoon of olive oil to the pan, wait one minute, and then add garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked through, about 4 minutes, and remove to a serving dish.
4. Serve stir-fry with iceberg lettuce or nappa cabbage leaf wraps and top with pouring sauce.

ingredients, extra virgin olive oil, sesame oil, chicken breasts, water chestnuts, mushrooms, onion, garlic, rice noodles, fresh ginger, ingredients, soy sauce, brown sugar, rice wine vinegar

Taken from www.epicurious.com/recipes/member/views/chicken-lettuce-wraps-50120451 (may not work)