Asian Lettuce Wraps
From the kitchen of: Christine Ramsey

(Prep time: 5 min - Marinade time: 30 min - Cook time: 10 min. Serves: 6)

1/4 cup water
1 Tbsp. cornstarch
1/2 cup Teriyaki sauce
1 to 1.25 lbs. of skinless chicken breasts (thinly sliced)
1 can (8 oz.) whole water chestnuts, chopped
2 Tbsp. vegetable oil
La Choy Rice noodles
Shredded Carrots
Bibb or Iceberg lettuce leaves

Whisk together water and cornstarch in a large bowl until smooth. Stir in teriyaki sauce. Add chicken and water chestnuts; stir to coat. Marinate for 30 minutes. Cook and stir small batches of chicken in hot oil in a wok or a large skillet until no longer pink. Serve with rice noodles, shredded carrots, and lettuce leaves.