Gather all the ingredients for the sauce. Measure each ingredient and add to a small bowl. Mix to combine. Set aside
Fry the Rice Sticks
Heat a cup of sunflower oil on the stove in a sturdy saucepan to 380 degrees. Drop in a rice stick to test if the oil is hot enough. The rice stick will sink then almost immediately puff up and rise to the surface if the oil is hot enough. Add a small number of rice sticks at a time. Do not overcrowd the pan. Remove from pan with spider spoon and let drain on a paper towel. Sprinkle with kosher salt. Continue until all rice sticks are fried. Set aside.
Prep the Garnish
Prepare the lettuce boats and add to a serving dish. Slice the green onions for garnish.
Prep the Chicken and Aromatics
Slice the chicken tenders into small pieces, about 1 inch thick. Season both sides with kosher salt and pepper.
Chop the mushrooms, water chestnuts, and dice the onion. Mince the garlic and ginger. Set aside.
The Stir Fry
Heat a tablespoon of sunflower in your wok or skillet. Add the chicken in an even layer and do not turn until you see white coming up the sides of the chicken. The goal here is to achieve some color on the chicken, which is flavor! Turn the chicken and cook until done. If you are using a wok, you may need to cook in batches so as to not crowd the wok. When the chicken is done, transfer to a plate.
If there is no oil left in the pan, add about a tablespoon and then add the mushrooms, onions, and water chestnuts. Cook until softened but do not cook high or long enough to add color. When done, push to the side of the wok or pan and add the sesame oil to the pan. Add the garlic and ginger and cook until fragrant, about 30 seconds.
Add the chicken back to the wok or pan and stir to combine. Add the sauce and let cook, stirring often, about 3-4 minutes. The sauce will thicken some while it cooks.
Assemble, Garnish, Enjoy!
Add a small amount of the chicken mixture to each lettuce boat. Garnish with green onions and rice sticks and any other garnish you are using. Enjoy!