Grill chicken until just done, do not over-cook. Allow to cool and then dice.

If you are not going to grill the chicken. Dice the meat into small pieces. Heat the oil in wok or skillet, add chicken and stir fry until done. Remove chicken from the pan and set aside. Add an additional tablespoon of oil to the pan and continue with instructions below.

In a small bowl or ramekin, mix together the stir fry sauce and set aside.

Prepare all ingredient by chopping and dicing to pea size pieces.

Heat the oil in a wok or large skillet over medium high heat.

Add water chestnuts, onion, garlic, and pepper.

Stir fry until onions are slightly tender about 2 – 3 minutes.

Add mushrooms and stir fry for another minute.

Add chicken and herbs, stir to mix well.

Add stir fry sauce and mix well to coat.

Remove from heat.

Put all ingredients into a small sauce pan and heat until sauce just begins to boil stirring constantly.

Reduce heat to a low simmer and cook until sauce has reduced by about half and has thickened to a syrup. Chill before serving.

Serve the chicken mixture in lettuce cups with an assortment of condiments such as Asian barbecue sauce, Spicy Thai Peanut Sauce, and Garlic Red Chili Sauce.