Asian Chicken Lettuce Wraps

• 1 head Buttercrunch Lettuce
• 1 Tablespoon Vegetable Oil
• 4 Boneless, Skinless Chicken Breasts
• 1/2 cups Water Chestnuts, Minced
• 4 Green Onions, Chopped
• Optional Garnishes: Fresh Parsley, Fried Bean Threads And Shredded Carrots
• 1/2 cups Water
• 1 teaspoon Cornstarch
• 1 Tablespoon Vegetable Oil
• 1/4 cups Tamari, (soy Sauce Ok)
• 1/4 cups Sugar
• 1/4 cups White Wine Vinegar
• 1 Tablespoon Dried Chives
• 2 teaspoons Toasted Sesame Seeds
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Sesame Oil
• 2 teaspoons Peanut Butter
• 1 teaspoon Ginger, Finely Minced
• 1 clove Garlic, Minced

1. Tear the whole lettuce leaves off of the head, wash the leaves, pat them dry and set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
3. Lightly salt and pepper the chicken breasts and cook until done, 3-5 minutes on each side.
4. (Dont overcook, the chicken will have additional cook time after you chop it.)
5. While chicken cooks, prepare the stir fry sauce.
6. Put the water in a small cup.
7. Dissolve cornstarch in the water.
8. Place the mixture into a small saucepan along with 1 tablespoon of vegetable oil and remaining sauce ingredients.
9. Bring to a boil over medium heat, reduce heat to low and simmer for 5 to 6 minutes, or until thickened.
10. (Prepare sauce before cooking the chicken, if desired.
11. Remove the cooked chicken breast to a cutting board and chop into small pieces.
12. Add the chicken back into the same pan over medium heat, and add the water chestnuts.
13. Heat through.
14. Add 5 tablespoons of the stir fry sauce to the chicken and cook for 2-4 minutes, stirring often.
15. Add the sliced green onions and stir.
16. To serve: Place a small layer of fried bean threads (see note below) on the lettuce leaf then spoon on chicken.
17. Top with shredded carrot and parsley.
18. Wrap lettuce leaf around filling and enjoy.
19. Use remainder of stir fry sauce for drizzle or for dipping, if desired.
20. Note: Bean threads can be found in the Asian food section of your supermarket.
21. Before using as a garnish, the threads must be flash-fried in a skillet in 2 inches of hot vegetable oil.
22. Follow directions on package.

vegetable oil, chicken breasts, water chestnuts, green onions, fresh parsley, water, cornstarch, vegetable oil, tamari, sugar, white wine vinegar, chives, sesame seeds, red pepper, sesame oil, peanut butter, ginger, clove garlic

Taken from tastykitchen.com/recipes/main-courses/asian-chicken-lettuce-wraps-3/ (may not work)