Chicken Lettuce Wraps
connie
ingredients
- 1 1/2 pounds boneless chicken breast, cubed
- 1 T. plus 1 1/2 t. peanut oil, divided
- 3/4 C. chopped fresh mushrooms
- 1 Can (8oz.0 water chestnuts, drained and diced
- 1 T. minced fresh gingeroot
- 2 T. rice wine vinegar
- 2 T. teriyaki sauce
- 1 T. soy sauce
- 1/2 t. garlic powder
- 1/4 t. crushed red pepper
- 1 1/2 C. shredded carrots
- 1/2 C. julienned green onions
- 12 Bibb or Boston Lettuce leaves
- 1/3 C. sliced almonds, toasted
directions
- 1
Cook chicken in 1 T. oil for 3 minutes, drain. Add mushrooms, water chestnuts, and ginger cook 4-6 minutes longer. Drain and set aside.
- 2
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper and remaining oil. Stir in carrots, onions and chicken mixture. Spoon onto lettuce leaves; sprinkle with almonds.
- 3
You can add optional ingredients of your choice... like celery or pecans.
Source: connie
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