Michelle's Recipes

Lettuce Wraps

3 tablespoons oil

2 boneless skinless chicken breasts

1 cup water chestnut

1 teaspoon minced garlic

4-5 leaves iceberg lettuce

2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool. As chicken cools mince water chestnuts and garlic to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the garlic and water chestnuts are.

With the pan still on high heat, add another Tbsp of vegetable oil.

Add chicken, garlic, water chestnuts to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".