Ingredients
1/4 cup water
1 Tablespoon cornstarch
1/2 cup La Choy Teriyaki Sauce
1 to 1 and 1/4 pounds of boneless, skinless, chicken breasts, thinly sliced.
1 can (8 oz) La Choy Whole Water Chesnuts, coarsely chopped
2 Tablespoons Wesson Vegetable Oil
La Choy Rice Noodles
Shredded Carrots
Iceberg Lettuce leaves
Preparation
Whisk together water and cornstarch in a large bowl until smooth. Stir in the teriyaki sauce. Add chicken and water chestnuts; stir to coat. Marinate for 30 minutes. Cook and stir small batches of chicken in hot oil in a wok or large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves.
