3/4lbchicken, finely diced(could also use ground chicken)
1cupfinely chopped mushrooms(heaping cup)
1/4cupfinely chopped carrots
8ozcan diced water chestnuts, finely chopped
2green onions, finely chopped
butter lettuce
chopped green onion tops
1ozrice sticks, fried according to package directions
Japanese mayo
Instructions
Mix all ingredients for the sauce in a small bowl and set aside.
In a medium sized wok (or large fry pan) heat 2 tbsp oil over Medium-High heat. Add garlic and stir constantly until fragrant, about a minute.
Add chicken and cook till no longer pink.
Add mushrooms and salt to taste, let cook down until mushrooms release their water and water evaporates.
Add water chestnuts and carrots and continue to cook about 5 minutes.
Add green onions and sauce, cook till sauce thickens and coats filling. Let sit 5 minutes before plating.
To serve, take 1-2 pieces of butter lettuce, add fried rice sticks (optional), chicken mixture, and top with green onion tops, and (optionally) a little Japanese mayo.