1 med. head iceberg lettuce
2 chicken breast halves
1 (8 oz.) can water chestnuts, drained
3 green onions
1/3 c. chicken broth
2 tsp. cornstarch dissolved in 2 tbsp. water
2 tsp. sesame oil
2 tbsp. chopped cilantro

MARINADE:

2 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. sugar
2 cloves garlic, minced
2 tsp. grated ginger
1/8 tsp. hot red pepper flakes (opt.)

Mix marinade ingredients in a large bowl. Tear large leaves in half or thirds. Finely chop chicken, water chestnuts and green onions. Stir into marinade.

Heat oil in a large wok or frying pan. Add chicken mixture; stir fry until chicken is opaque (3 to 5 minutes). Add broth and cornstarch. Cook over medium heat, stirring constantly until cornstarch thickens. Stir in sesame oil.

Mound chicken mixture in center of a platter. Sprinkle with cilantro. Surround chicken with about 20 lettuce leaves. To eat, place 2 tablespoons of chicken in a lettuce leaf and roll up. Makes 4 to 6 servings.