Asian Lettuce Wraps - cooking recipe

Ingredients

1/4 cup water
1 tablespoon cornstarch
1/2 cup teriyaki sauce
1 - 1 1/4 lb boneless skinless chicken breast
8 ounces water chestnuts
2 tablespoons oil
6 large lettuce leaves
1 cup carrot, shredded

Preparation

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