For the Marinade:

1	Tbsp	Soy sauce
1	Tbsp	Hoisin sauce
1/2	tsp	Five spice powder
1/2	tsp	Salt
1	Tbsp	Honey or sugar
2-3		Chicken breast halves, boneless, skinless, cooked & Julienned

1	Tbsp	Cider vinegar
1	Tbsp	Dry mustard
2	tsp	Water
1	Tbsp	Creamy peanut butter
1	Tbsp	Soy sauce
2	Tbsp	Corn or vegetable oil
2	Tbsp	Sesame oil
1	Tbsp	Sugar
1/2	tsp	Black pepper

		Vegetable oil for frying
6-8		Won ton skins
6-8	ounces	Rice sticks, broken up....See Note...
1	head	Iceburg lettuce, very thinly sliced or shredded
1	cup	Cilantro leaves, washed
5		Green onions, cut into 1-inch long then julienned

• Mix all marinade ingredients in a small bowl. Pour marinade over cooked chicken, mix well and set aside.
• Whisk all dressing ingredients in a small bowl and set aside.
• Heat about 2 inches of oil in a wok or deep frying pan. Cut each won ton skin into four strips and fry in hot oil until light brown. Place on paper towels and set aside.
• Reheat oil until very hot and place broken-up rice sticks into the oil. They will almost immediately puff up and turn white. Quickly flip over rice stick for a second, then remove from wok and place on paper towels. Set aside.

• At serving time, mix chicken with lettuce, cilantro, green onions and enough dressing to wet the mixture. Toss in won ton strips and rice sticks. Serve immediately.

• NOTE:Rice sticks are very thin and translucent until they hit hot oil, then they explode into white crunchy strands. Look for them in any Asian section of a supermarket.