Chicken Lettuce Wraps

This recipe made enough chicken lettuce wraps for four people.
3 boneless skinless chicken breasts (can substitute leftover ckn or turkey – about three cups)
3 green onions
Small can water chestnuts
1 Cup mushrooms
2 T brown sugar
3 T Soy Sauce
Rice Sticks and oil to cook them in
Head of lettuce serve them in

In large skillet, heat one tablespoon of oil over medium heat. Add chicken, cut into pieces, and cook while stirring until cooked through. While chicken is cooking, finely dice mushrooms, water chestnuts, and green onions. Remove chicken from heat after it is done and dice.

Combine soy sauce and brown sugar, stir well. Add chicken, mushrooms, water chestnuts, and green onions back to skillet. Stir in sauce. Cook and stir over medium heat until heated through.

Rice Sticks:

Place one to two inches of oil in a small sauce pot. Heat over medium heat for several minutes. Break off a handful of rice noodles and drop into pot, immediately removing to a paper towel lined plate when they puff up.

Serve chicken mixture in lettuce leaves, topped with crunchy rice noodles. Eat like a taco. Repeat as