Asian Lettuce Wrap

• 1 head romaine lettuce (or iceberg)
• 4 chicken breasts
• 2 tablespoons sesame oil
• 1 cup carrot, grated
• 2 green onions, thinly sliced
• 1 cup water chestnut, rinsed and chopped
• 14 cup toasted sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon seseme oil
• 2 slices ginger, minced
• 1 garlic clove, minced
• 2 tablespoons peanut butter
• 1 tablespoon sugar
• 1 tablespoon honey

1. Preparation:.
2. Wash the lettuce, dry, and separate the leaves.
3. Set aside.
4. Cut chicken into small pieces, less than 1/4 inch square.
5. Mix together the sauce ingredients.
6. I puree them together with a hand blender.
7. Heat 2 tbsp of sesame oil in a non-stick frying pan on high heat.
8. Add the chicken.
9. When the chicken is about half way done I mix in the sauce.
10. Only add enough to sauce to thoroughly coat the chicken and a little bit more.
11. You don't want the chicken "swimming" in the sauce.
12. Cook until the chicken is cooked through.
13. In a separate bowl combine water chestnuts, green onions, carrots.
14. Add warm chicken, mix together and sprinkle with sesame seeds.
15. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle.
16. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package.
17. Continue with the remainder of the chicken and lettuce leaves.
18. Serve.

romaine lettuce, chicken breasts, sesame oil, carrot, green onions, water chestnut, sesame seeds, soy sauce, seseme oil, ginger, garlic, peanut butter, sugar, honey

Taken from www.food.com/recipe/asian-lettuce-wrap-426747 (may not work)