- In a medium mixing bowl, stir together 1/2 cup Kikkoman Teriyaki Takumi Sauce and the ground chicken, breaking up the chicken into small pieces with a fork.
- Heat a nonstick wok pan over medium-high heat. Add the chicken mixture and cook, stirring frequently, until cooked through; 5-7 minutes. Add the water chestnuts and green onions and cook for 1-2 minutes more, or just until hot.
- Divide the Bibb lettuce into individual leaves and wash off any dirt and pat dry.
- Serve the lettuce cups with the chicken filling, and pass the remaining 1/2 cup Kikkoman Teriyaki Takumi Sauce for people to add, as desired.
Recipe submitted by Angela B., Grand Prize Winner of the Kikkoman Teriyaki Takumi Challenge Recipe Contest.
