Chili's Lettuce Wraps

Stir Fry Sauce =================
1/4 c water
1 t arrowroot
1/3 c soy sauce
1/4 c granulated sugar
1/4 c white vinegar
1 T chives,Dried
1 T vegetable oil
2 t sesame seeds
1 t red pepper flakes
1 t chili oil
1 t peanut butter
1/2 t ginger,Finely Minced
Sesame =========================
1/4 c water
3/4 t arrowroot
1/3 c granulated sugar
1/3 c white vinegar
1/4 c soy sauce
1 t ginger,Finely Minced
1 t vegetable oil
1/2 t sesame seeds
1/4 t garlic powder
dash red pepper flakes
dash parsley
Peanut Dipping Sauce ===========
1/2 c peanut butter
1/3 c water
2 T white vinegar
1/2 t ginger,Finely Minced
1/8 t red pepper,Crushed
1/4 c granulated sugar
1/4 t garlic powder
1/2 t chili oil
1/2 t vegetable oil
1 T brown sugar
Other Ingredients ==============
1 T vegetable oil
4 chicken breast fillets
4 green onions
1/4 c water chestnuts,Minced
1/4 c almonds,Sliced
1 head butter lettuce
Garnish ========================
fried bean threads (see
-note)
carrots,Shredded
1. To prepare the stir fry sauce, combine the water and arrowroot in a small bowl and stir
until arrowroot is dissolve. Add this solution to the other stir fry sauce ingredients in a small
saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for 5 to 6
minutes, or until thick.
2. To make the sesame-ginger dipping sauce combine the water and arrowroot in a small
bowl and mix until arrowroot is dissolved. Combine this solution with the other dipping sauce
ingredients in small saucepan over medium heat. Bring to a boil, then reduce heat to low
and simmer for 2 minutes.
3. Combine all ingredients for the peanut dipping sauce in a small saucepan over medium
low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.
4. To prepare the chicken heat 1 tablespoon of vegetable oil in a large skillet over medium
heat. Cook the chicken breasts until done --3 to 5 minutes per side -- turning every couple of
minutes. You can tell when the chicken is done by pressing down on the middle of each
chicken breast. It should be firm.
5. Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp
knife. Keep the pan hot. Load the chicken back into the same pan over medium/high heat,
and add the water chestnuts. Heat for 1 minute.
6. Add 5 tablespoons of the stir fry sauce to the chicken and heat for 2 minutes, stirring
often. The sauce should be bubbling.
7. Add the slice green onions and stir. The chicken is done.
8. Prepare each serving plate with a bed of bean threads. Spoon one-fourth of the chicken
onto the bean threads. Sprinkle the chicken with about a tablespoon of sliced almonds. Add
three leaves of butter lettuce to the plate, along with a garnish of shredded carrots. Repeat
for the remaining servings. Serve with the sesame-ginger dipping sauce and peanut dipping
sauce on the side.