water: 0.25 cup
corn starch: 1 tablespoon
teriyaki sauce: 0.5 cup
chicken breasts; thinly sliced: 1.25 pounds
water chestnuts: 1 can
rice noodles: 1 package
carrots; shredded: 1
iceburg lettuce or bread and butter lettuce
Whisk together water and corn starch, add teriyaki sauce, chicken, and water chestnuts
Allow to marinate for 30 minutes
Cook chicken
Serve with rice noodles and carrots, on lettuce leaves