How to make it
Marinate the chicken for 10 min. Cut lettuce into small pieces with scissors and set aside.
In a wok, stir-fry the pine nuts over low heat until golden and set aside. Blanch the cubed carrots until cooked and set aside.
Heat the wok with oil over medium heat.
Add chicken and stir-fry until medium well.
Add corn, cucumbers, carrots and seasoning, stir-fry until the chicken is cooked.
Sprinkle with pine nuts and serve.
Serve with lettuce wraps.
You may add other vegetables according to personal preference.
For instance, swapping the diced cucumbers with diced water chestnuts still makes the dish taste fresh and crunchy.