“Nice in hot weather”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk water and cornstarch in a large bowl until smooth.
  2. Stir in teriyaki sauce.
  3. Add finely sliced chicken breast and chopped water-chestnuts.
  4. Stir to coat and marinade for 30 minutes.
  5. Cook until brown in wok or skillet with oil in small batches, constantly moving.
  6. Lay out the lettuce leaves, divide meat evenly on leaves and top with shredded carrots.
  7. Wrap like a cone.

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