2chicken breastspounded very thin and chopped into small pieces
½cupwater chestnutsroughly chopped
1tablespoonrice wine vinegar
1teaspoonsriracha sauce (chili garlic sauce found in the Asian grocery section)
1headbutter lettuce or iceberg lettuce
Drizzle a large pan with olive oil and heat over medium heat. Add chicken and next 6 ingredients to large pan. Saute over medium heat 5-10 minutes until veggies are tender and chicken is cooked through.
Add remaining ingredients (except for lettuce) to the pan. Stir and sauté about 5 minutes longer. Serve in lettuce leaves and top with additional sriracha sauce and green onions if desired.
Finish it off with a drizzle of sriracha sauce for a spicy kick.