Ingredients:

3 Chicken Breasts
4 Tablespoons Sesame Oil

1 8 oz can Water Chestnuts
1 cup Chopped Celery
1 cup chopped mushrooms
1/2 cup loose Chopped Scallions
2 teaspoons minced Fresh Garlic

2 teaspoons Fresh Grated Ginger
1/3 cup Soy Sauce plus more for serving
3 Tablespoons packed Brown Sugar
3/4 teaspoon Rice Wine Vinegar
2 1/2 teaspoons Red Chili Paste

cleaned and patted dry Iceberg Lettuce

Directions:

1.) Saute Chicken breasts in sesame oil until just cooked through to read 165 degrees on a meat thermometer. remove from pan and allow chicken to rest.

2.) Make sauce, mix together fresh ginger, soy sauce, brown sugar, rice vinegar, and red chili paste set aside

3.) Dice water chestnuts, celery, mushrooms, scallions, and chicken breasts to all about the same size about a 1/4 inch dice.

4.) Add minced garlic to the pan, diced ingredients, and pour over sauce allow to cook until it is just well incorporated and warmed through, and most of the liquid is absorbed.

Plate on top of crispy rice noodles and serve along side the Iceberg lettuce.