• 3 tablespoons low sodium soy sauce
  • 1 tablespoon teriyaki sauce
  • 2 teaspoon sesame oil
  • 1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons brown sugar
  • Pinch of dried red pepper flakes (about 1/8 of a teaspoon)
  • 1 package of Asian rice noodles, also known as rice sticks or vermicilli
  • 1 tablespoon sesame oil
  • 3 boneless chicken breasts, diced into small pieces
  • 1 tablespoon sesame oil
  • 1 (8 ounce) can sliced water chestnuts, diced
  • One bunch scallions, chopped
  • Boston or iceberg or lettuce, leaves pulled apart, washed and dried

Friends and family recently went to PF Changs for a lovely dinner in honor of our dear friend, Amanda’s college graduation. One of Amanda’s favorite items on the menu is their Asian Lettuce Wraps. Yesterday Amanda was here for dinner, so we decided to try to make the lettuce wraps together. It turned out to be a delicious, easy and healthy meal!

In a small bowl combine soy sauce, teriyaki sauce, sesame oil, garlic and onion powders, brown sugar and red crushed pepper flakes. Set aside.

Boil your rice noodles for three minutes in salted water. Drain well. Stir fry with a tablespoon of sesame oil in a wok or large skillet until a little crispy. Set aside.

In the same wok or large skillet, saute chicken in sesame oil over high heat for about five minutes. Add scallions and water chestnuts. Stir fry one minute more. Add sauce and cook for five minutes until sauce has reduced by half. You will notice the viscosity of the sauce will change; thickening up a bit.

Serve rice noodles, chicken and lettuce together and let your family and friends make their own wrap. To make our Vietnamese Lettuce Wraps, we placed some of the crispy noodles inside the lettuce leaf and then some chicken. Wrap and enjoy! The sauce in the center of our platter was for our Steamed Dumplings.