start by preparing the stir fry sauce:
1/4 cup water
1 tsp. cornstarch
1/3 cup soy sauce
1/4 cup sugar (i use a little less)
1/4 cup vinegar
2 tsp. sesame seeds
1 tsp. chili oil (i use sesame dynasty brand found on oriental aisle)
a few red pepper flakes
pinch of minced ginger
combine water and cornstarch until cornstarch is dissolved. combine this and all other ingredients in small saucepan and simmer over medium-low heat while you cook the chicken, stirring occasionally.
saute 4 chicken breasts in 1 tbl. oil and cube. add 3-4 chopped green onions, water chestnuts, mushrooms or anything else you might like. add stir fry sauce (which should be starting to thicken at this point) and cook on medium heat stirring constantly for 3-5 minutes.
serve in bibb or romaine lettuce.
i do have the recipes for the traditional sauces that are served with lettuce wraps (peanut and ginger), but they are flavorful without them. just comment if you would like the dipping sauces...