1First of all assemble all ingredients and make your pouring sauce first combining all ingredients stirring well and refrigerate until ready to use. Then make your Stir fry sauce in a small bowl mix well and set aside.
2The next step is to chop and mince your water chestnuts, straw mushrooms, and onion. Slice and dice your Chicken breast in 1/4-1/2" cubes not to big you want a nice blend. Wash and prepare your iceberg lettuce leaves and place in the fridge until ready to serve.
3In a large skillet or wok heat 2tbs of EVOO and 2tbs sesame oil for 1 minute over high heat, add your chopped chicken and stir fry for 5 minutes, reduce heat to med-high (drain excess moisture from pan) return to heat add 1tbs sesame oil to pan wait 1 minute then add Garlic, onion, water chestnuts, mushrooms and the stir fry sauce. Cook through about 4 minutes and remove from heat
4Pour your mixture out on a serving platter, garnish with rice noodles and fresh crisp lettuce leaves, place it on your table and watch them disappear!! Take your pouring sauce from the fridge stir well and spoon over the top of your plated wrap. I have a jar of Thai garlic chili paste, and prepared "hot mustard" on the table to mix in with the pouring sauce and of course a bottle of Siracha.....POW!!!