Thai Chicken Lettuce Wrap

Ingredients
1-2 Servings Chicken Wrap Mix (recipe follows)
6 C. Iceberg Lettuce C. (washed, dried & trimmed)
1 Tbs. Canola
1 tsp. Garlic
1/4 C. Red Onions (diced 1/4")
1/4 C. Water Chestnuts (sliced, drained & chopped 1/4"-3/8" pieces)
1/2 C. Lettuce Wrap Sauce (recipe follows)
1 Tbsp. Green Onions (sliced 1/4")
2 Tsp. Thai Basil (coarsely chopped)

Dipping Sauce:
1/2 C. Thai Sweet Chili Sauce (purchased Mae Ploy Brand)
Soy Sauce to taste
Sambal Oelek to taste (red chili paste)

Chicken Wrap Mix Ingredients: (Yield 1-2 Servings)
1 lb. Chicken Breast Meat (ground)
1 Tbs. Fish Sauce
1 Tbs. Lemongrass (fresh-finely minced)
1/4 C. Fresh Cilantro (coarsely chopped)
2 tsp. Fresh Lemon Juice

Lettuce Wrap Sauce Ingredients: (Yield 2 C.)
1 Tbsp. Lemongrass (minced)
1/2 C. Lime Juice
1/2 C. Oyster Sauce
1/4 C. Soy Sauce
Sriracha Sauce to taste
3/4 C. Sweet Soy Sauce
2 Tbsp. Water

Directions
Combine and mix all chicken wrap mix ingredients. Let marinate for at least an hour before using. Combine and mix all the ingredients for wrap sauce. Refrigerate until needed. Heat oil in wok/sauté pan. Add red onions & garlic, stir fry until garlic just begins to brown. Add chicken mix, stir fry until chicken begins to brown. Add remaining ingredients & sauce, stir fry to combine ingredients & glaze chicken mixture in the sauce. Transfer mixture onto a heated serving plate. Serve with crisp, chilled lettuce cups and dipping sauce.