Asian Chicken Lettuce Wraps

Tear the whole lettuce leaves off of the head, wash the leaves, pat them dry and set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Lightly salt and pepper the chicken breasts and cook until done, 3-5 minutes on each side. (Don’t overcook, the chicken will have additional cook time after you chop it.)

While chicken cooks, prepare the stir fry sauce. Put the water in a small cup. Dissolve cornstarch in the water. Place the mixture into a small saucepan along with 1 tablespoon of vegetable oil and remaining sauce ingredients. Bring to a boil over medium heat, reduce heat to low and simmer for 5 to 6 minutes, or until thickened. (Prepare sauce before cooking the chicken, if desired.

Remove the cooked chicken breast to a cutting board and chop into small pieces. Add the chicken back into the same pan over medium heat, and add the water chestnuts. Heat through.

Add 5 tablespoons of the stir fry sauce to the chicken and cook for 2-4 minutes, stirring often. Add the sliced green onions and stir.

To serve: Place a small layer of fried bean threads (see note below) on the lettuce leaf then spoon on chicken. Top with shredded carrot and parsley. Wrap lettuce leaf around filling and enjoy. Use remainder of stir fry sauce for drizzle or for dipping, if desired.

Note: Bean threads can be found in the Asian food section of your supermarket. Before using as a garnish, the threads must be flash-fried in a skillet in 2 inches of hot vegetable oil. Follow directions on package.