1 1/2 pounds Skinless, boneless chicken breasts (cut into 1/2-inch dice)
3 tablespoons cornstarch
2 tablespoons Toasted sesame oil
2 tablespoons peanut oil
3/4 cup Finely sliced green onions (including white and about 3 inches of green, about 1 bunch)
3 tablespoons Peeled, grated fresh ginger
2 tablespoons Very finely diced Jalapeño pepper
2 tablespoons Minced fresh lemongrass (optional)
1 tablespoon minced garlic
3 baby bok choy (about 8 oz, including white ribs, very thinly sliced)
1 can Water chestnuts (8 oz, rinsed, drained and cut into 1/4-inch dice)
2 tablespoons low-sodium soy sauce
1/4 cup teriyaki sauce
1/4 cup mirin (sweet rice wine)
1 tablespoon Thai or Vietnamese fish sauce (optional)
3 tablespoons Thinly sliced fresh cilantro or mint leaves
 
10 ounces Earthbound Farm Organic Butter or Petites Leaves (or 2 heads Boston, butter or iceberg lettuce, separated into individual leaves, rinsed and dried)
 
  ASIAN DIPPING SAUCE: (makes about 1-1/2 cups)
1/4 cup toasted sesame seeds
1/3 cup low-sodium soy sauce
1/4 cup unseasoned rice vinegar
2 tablespoons mirin (sweet rice wine)
  grated zest and juice of 1 lime
2 tablespoons Toasted sesame oil