Asian Lettuce Wraps
Ingredients:
1/4 cup water
1 T. cornstarch
½ cup teriyaki sauce
¼ cup soy sauce
1 lb. boneless, skinless chicken breasts
1 ( ) can water chestnuts, diced
2 T. sesame oil
Bibb lettuce leaves, washed
1 cup cooked rice
Rice noodles (found in the Ethnic food aisle)
Instructions:
Whisk together the water and cornstarch in a bowl, then stir in the teriyaki sauce. Add the chopped chicken and water chestnuts to the bowl, cover and marinate in the refrigerator for 15 minutes. Add sesame oil to a large skillet. Cook the chicken and sauce over medium-high heat until the chicken is cooked through. To serve: place a bowl-shaped piece of Bibb lettuce on the plate. Put the hot cooked rice on top of the lettuce, the chicken mixture on top of the rice, and top it all with rice noodles. Roll lettuce into a wrap and enjoy!
