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