• Heat a large skillet over medium heat, spray with non stick spray, and add ground chicken.
• Cook until browned, breaking apart and crumbling. Drain any excess fat and then add sesame oil.
• Add diced mushrooms and water chestnuts and cook for about 4 minutes until soft.
• Now pour in 1/2 cup of the sauce. I like to use P.F. Chang's Sesame or Teriyaki bottled sauce.
• Mix well and heat for another 2 minutes.
• Remove from heat and add chicken mixture to a serving plate.
• Add lettuce leaves, green onions, carrots and rice to a platter along with a bowl of crispy rice noodles and the remaining 1/2 cup of sauce.
• Let everyone assemble their own lettuce wraps with the plated ingredients. Enjoy!

For the crispy rice noodles:

• Break the rice noodles in half or thirds.
• Heat a small pot over medium heat and add oil.
• Add a handful of noodles at a time to the oil and fry until they puff up, about 5 seconds. Don't let them get brown or burn.
• Scoop out with a slotted spoon and add to a paper towel lined plate to drain.
• Repeat with remaining noodles until all are fried.
• Sprinkle on salt and add to a bowl to serve as a lettuce wrap topping (or snack).