This might be healthy dinner because you have fresh veggies and lean chicken. I will run down the recipe here, I promise it's yummy. My husband loves it so much, in fact I just make it as appetizer but end up becoming our dinner because I add rice noodle to balance it.

Recipe:
3 tbsp oil
2 boneless skinless chicken breast cut into tiny cubes
2/3 cup mushrooms (optional)
1 cup water chestnuts
1 tsp minced garlic
1-2 lettuce heads
2 of 1.32oz vermicelli noodle (soften in boiling water) arrange in the serving dish & set aside

Special dipping sauce:
2 tbsp brown sugar
2 tbsp water
2 tbsp soy sauce
2 tbsp rice wine vinegar (optional)
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp or 3-5 drops of sesame oil
1 tbsp hot mustard
1 tsp garlic (optional)
2 red chili paste

Stir fry sauce
2 tbsp soy sauce
2 tbsp brown sugar
1/2 tsp rice wine vinegar



Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
Mix well and refrigerate this sauce until you're ready to serve.
Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan.
Saute chicken breasts for 4 to 5 minutes per side or done.
Remove chicken from the pan and cool.
Keep oil in the pan, keep hot.
As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
When chicken is cool, mince it as the mushrooms and water chestnuts are.
With the pan still on high heat, add another Tbsp of vegetable oil.
Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve on top of the noodle.

Top lettuce with the chicken mixture with noodle.
Top with"Special Sauce", wrap and ENJOY!