Instructions
- Toss the chicken in a medium bowl with the soy sauce and set aside.
- Mix cucumbers and carrots in a small bowl and toss with vinegar and sesame oil. Season with salt and pepper and set aside to pickle.
- Heat 2 teaspoons oil in a wok or non stick skillet on high heat until hot. Add the chicken but do not move it around much at first so it will develop a golden sear and brown. Stir fry 2 to 3 minutes until cooked through.
- Add the scallions, water chestnuts and stir fry sauce. Cook until juices have blended with the sauce and chicken is glazed, 2 to 3 minutes.
- Spoon chicken into serving bowl and serve with the lettuce leaves. Make ‘tacos’ using the lettuce, chicken and topping with the pickled vegetables.
