- Servings: 4
|¼ cup||Soy Sauce|
|¼ cup||White Vinegar|
|2 tsp||Sesame Seeds|
|1 tsp||Chili Oil|
|1 tsp||Peanut Butter or Almond Butter|
|1 tsp||Grated Fresh Ginger|
|4||Skinless, boneless chicken breast fillets|
|¼ cup||Minced Water Chestnuts|
|4||Green Onions, sliced|
|1 head||Boston or Butter Lettuce|
|¼ cup sliced||Almonds|
Combine water and arrowroot in a small bowl, then stir until arrowroot is dissolved. Place in a saucepan with remaining Sauce ingredients; cook over medium heat just until thickened, then set aside.
Brown chicken in skillet over medium heat. Cook until done, 3-5 minutes per side. Slice the cooked chicken, return to pan over medium heat; add water chestnuts. Cook 1 minute, then add 5 tablespoons (or 1/3 cup) of the Sauce and the green onions. Place bean threads in a pan with some oil and flash fry until puffy.
To serve, top lettuce leaves with some shredded carrot, almonds, bean threads, the sliced chicken and some of the remaining Sauce. Roll up lettuce leaves and serve.