SAUCE - 1/4 C water (boiling) 1/4 tsp sugar 2T rice vinegar 2T catsup, 2T soy sauce, 1T lime juice, 1/4 tsp sesame oil, 1/2 tsp ginger.
STIR FRY - 3T canola oil, 4 chicken breasts, 1 C water chestnuts (5 oz tin, chopped)
1/2 c mushrooms (optl), 1/3 c green onions diced, 2 tsp garlic minced, 3T soy sauce, 3T brown sugar, 1 tsp rice vinegar, 1 C rice noodles (optl) 10 ice burg lettuce leaves.
Combine sauce ingredients well, then set aside. Stir fry chicken in oil 4 mins each side. Remove. Chop chicken into dime-size pieces, return to pan along with remaining ingredients and stir fry until heated through. Spoon into lettuce leaves and drizzle with sauce. Soooo delicious.
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