Chicken Lettuce Wraps

• 1 lb. boneless, skinless chicken breasts
• 1 package scallions, chopped
• 2 tablespoons extra virgin olive oil
• 2 teaspoons cornstarch
• 1 small can water chestnuts, chopped
• Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon fresh grated ginger
  • 1.5 tablespoons oyster sauce
  • 2 cloves garlic, crushed
• 1 head lettuce (any type that is firm will work -- romaine and iceburg are both great)
• -- or -- rice, either fried or white.

Chop chicken into very small chunks. Heat oil in frying pan and cook chicken, scallions and cornstarch until chicken is cooked (about 5 minutes on medium heat).

Add water chestnuts and sauce and cook an additional 8-10 minutes, stirring occasionally so mixture does not stick to pan.

Serve in lettuce or, for a change, over rice. Makes a great appetizer for a family or full meal for 2-3.

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