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Chili's take on the appetizer made popular at P. F. Chang's got diners across the country wrapping lettuce around chopped chicken.
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Now you can clone Chili's entree version of the Asian tacos along with the mega-addictive sesame-ginger and peanut dipping sauces at home.
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After you make the sauces and prepare the chicken, assemble the wraps by arranging some of sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce and open wide.
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To prepare the stir fry sauce, combine the water and arrowroot in a small bowl and stir until arrowroot is dissolve.
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Add this solution to the other stir fry sauce ingredients in a small saucepan over medium heat.
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Bring to a boil, then reduce heat to low and simmer for 5 to 6 minutes, or until thick.
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To make the sesame-ginger dipping sauce combine the water and arrowroot in a small bowl and mix until arrowroot is dissolved.
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Combine this solution with the other dipping sauce ingredients in small saucepan over medium heat.
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Bring to a boil, then reduce heat to low and simmer for 2 minutes.
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Combine all ingredients for the peanut dipping sauce in a small saucepan over medium/low heat.
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Heat while whisking until sauce becomes smooth.
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Remove from heat when done.
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To prepare the chicken heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
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Cook the chicken breasts until done - 3 to 5 minutes per side - turning every couple of minutes.
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You can tell when the chicken is done by pressing down on the middle of each chicken breast.
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It should be firm.
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Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp knife.
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Keep the pan hot.
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Load the chicken back into the same pan over medium/high heat, and add the water chestnuts.
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Heat for 1 minute.
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Add 5 tablespoons of the stir fry sauce to the chicken and heat for 2 minutes, stirring often.
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The sauce should be bubbling.
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Add the slice green onions and stir.
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The chicken is done.
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Prepare each serving plate with a bed of bean threads.
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Spoon one-fourth of the chicken onto the bean threads.
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Sprinkle the chicken with about a tablespoon of sliced almonds.
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Add three leaves of butter lettuce to the plate, along with a garnish of shredded carrots.
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Repeat for the remaining servings.
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Serve with the sesame-ginger dipping sauce and peanut dipping sauce on the side.
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* Bean threads can be found in the Asian food section of your supermarket.
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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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When the threads float to the top remove them to a towel to drain.
