This sounds like a complicated recipe but it's really easy and it's just a matter of already having the ingredients ready and well worth the effort. The chicken refrigerates well if there are leftovers ;-)

Ingredients:

• 3 Tbsp. soy sauce, plus 1 Tbsp.
• 4 tsp. cornstarch, plus 1 tsp.
• 3 tsp. minced garlic, plus 1 tsp.
• 3/4 tsp. sugar
• 1-1/2 pounds boneless skinless chicken thighs, cut in to bite size pieces
• 1/3 cup water
• 1 Tbsp. vegetable oil, plus 1 Tbsp.
• 1/2 cup chopped green onions
• 1/4 cup chopped almonds, if desired
• 1 head butter lettuce, leaves separated

Directions:

Combine 3 Tbsp. of the soy sauce, 4 tsp.of the cornstarch, 3 teaspoons of the garlic and sugar in a large bowl. Stir in the chicken and let stand 15 minutes.

Combine remaining cornstarch and soy sauce with water in a small bowl.

After the 15 minutes, heat 1 Tbsp. of the oil in the wok or large skillet. Add chicken and stir-fry about 4 minutes. Remove chicken and set aside. Heat the remaining oil in same wok or skillet. Add remaining garlic and stir-fry for 1 minute.

Add green onions and stir-fry 1 minute longer. Add cornstarch/soy sauce mixture and the chicken. Cook while stirring until mixture boils and thickens. Remove from heat and stir in the almonds.

Fill each lettuce leaf with about 1/4 cup chicken mixture. Wrap lettuce around the mixture. Eat sandwich style ;-)

By Deeli from Richland, WA