2 chicken breasts, cooked and shredded
3 to 4 ounces rice sticks (found in the asian section of your supermarket, they look like flat, white
spaghetti and usually come in a cellophane bag)
Several large lettuce leaves (Boston, Romaine or Red Leaf), washed
1/4 cup cilantro, chopped
3 green onions, chopped
1 can water chestnuts (optional)
Sauce:
4 Tablespoons sesame oil
2 Tablespoons cooking sherry
3 Tablespoons soy sauce
4 Tablespoons honey
2 teaspoons fresh ginger, minced
Whisk all sauce ingredients together.
Heat several cups of water to boiling in sauce pan. Turn off heat and add rice sticks. Leave to soften while you shred the chicken.
Lay a lettuce leaf on each plate. Fill with chicken, rice sticks, cilantro, green onions and water chestnuts.
Drizzle sauce over the top or pour into individual bowls for dipping. (We drizzle and place small bowls on each plate in case anyone wants extra.