Ingredients

Instructions

  1. Whisk together water and cornstarch in large mixing bowl until smooth.
  2. Stir in teriyaki sauce.
  3. Add chicken and water chestnuts.
  4. Mix to coat.
  5. Marinate for 30 minutes.
  6. Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
  7. Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.