lettuce wraps

ingredients:

THE STIR FRY:

3-4 chicken breasts, precooked and chopped 

2 carrots, roughly chopped

1 onion, chopped

2 green onions, chopped

3/4 cup chicken broth 

1 Tbsp peanut oil

1 Tbsp sesame oil (if you don't have these oils, use vegetable oil.. it wont make that big of a difference)

1 tsp fresh ginger root, peeled and minced

1/3 cup soy sauce

DIPPING SAUCE:

3/4 cup soy sauce

1/4 cup rice vinegar

1 tsp sesame oil

1 Tbsp fresh ginger root, peeled and minced

2 garlic cloves minced

1 Tbsp lemon juice

1 Tbsp corn starch mixed with equal part cold water

1-2 iceberg lettuce heads, peeled apart into shell shaped pieces

rice stick noodles (come in an orange package)

directions:

Heat peanut and sesame oil in a stir fry pan. Add onions and ginger root, saute for 2 minutes or so. Add chopped chicken, carrots, broth, and soy sauce. Cook on medium heat until most of the liquid evaporates, stirring occasionally; about 10 minutes.

Combine all dipping sauce ingredients in separate bowl.

Fry rick stick noodles in very hot oil until they puff up. (see instructions on package)

ASSEMBLE: Scoop chicken mixture into lettuce leaf. Pour about 2 tablespoons of sauce over top and sprinkle with rice noodles.