2 chicken skinless breasts and 2 skinless thighs chopped into small pieces
1 can whole water chestnuts, drained and chopped into 1/4" pieces
2-3 cloves finely chopped garlic
1/4 c. low sodium soy sauce
4 TBSP brown sugar
1/2 tsp. crushed red pepper
1/4 tsp cayenne pepper
1/4 cup finely chopped cilantro
Canola oil
washed iceberg lettuce, cut in half
In a food processor, add chopped chicken and pulse several times until fine (will look very mushy, but will break up in the hot pan). In large saute pan, heat enough canola oil to saute garlic. Saute until golden and tender. Add processed chicken and cook over high heat until meat begins to brown. Add all other ingredients except cilantro. Cook until meat is cooked through, about 4 more minutes. Add cilantro.
Serve chicken over rice in a piece of lettuce or two! Serves 5, or 4 hungry mouths!
