Chicken Lettuce Wrap

½ cup chopped onion

2-3 cloves of crushed garlic

vegetable oil

1 lb grd boneless, skinless chicken thighs or breast

1 can whole water chestnuts

3-4 tablespoons of Hoisin Sauce

Pinch of cayenne pepper

¼ package of rice noodles

Few large iceberg lettuce leaves

1. Sautéed onion and garlic at high medium heat.

2. Add chicken and stir fry until cook

3. While chicken is cooking, chop rinsed water chestnuts.

4. Mix water chestnuts to cooked chicken.

5. Mix Hoisin sauce and cayenne pepper. Add salt to taste. Stir fry for 5 minutes. Done!

6. Fry rice noodles in oil. It’s ready when noodles turn puffy white.

7. Spread rice noodles on a platter and then spread the chicken over the rice noodles. Place large iceberg lettuce leaves around the noodles and chicken. Ready to serve!