1 can (8 oz) whole water chestnuts, coarsely chopped
2 Tbl chili oil
2 Tbl veg. oil
Sweet & Sour Sauce
Rice noodles
shredded carrots
Iceberg lettuce leaves
Instructions
Pour 1/2 cup teriyaki sauce into medium bowl. Add chicken and water
chestnuts; stir to coat. marinate for 30 minutes.
Whisk together remaining 1/4 cup teriyaki sauce and chili oil in a small
bowl; set aside.
Stir-fry small batches of chicken in hot oil in a wok or large skillet
until no longer pink. Serve with prepared teriyaki-chili oil sauce,
sweet & sour sauce, rice noodles, shredded carrots, and lettuce leaves.
Originally Submitted
8/23/2008
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