Roxy15
New member
Chicken Lettuce Wraps:
1-1/2 lbs. Boneless, Skinless Chicken Breasts, Cubed
1 T. Plus 1-1/2 Tsp. Peanut Oil, Divided
3/4 Cup Chopped Fresh Mushrooms
1-(8-oz.)-Can Water Chestnuts, Drained & Diced
1 T. Minced Fresh Gingerroot
2 T. Rice Vinegar
2 T. Reduced-Sodium Teriyaki Sauce
1 T. Reduced-Sodium Soy Sauce
1/2 Tsp. Garlic Powder
1/4 Tsp. Crushed Red Pepper Flakes
1-1/2 Cups Shredded Carrots
1/2 Cup Julienned Green Onions
12 Bib Or Boston Lettuce Leaves
In a large skillet, cook chicken in 1 tablespoon oil for 3 minutes. Add the mushrooms, water chestnuts and ginger; cook an additional 4-6 minutes and add the chicken back in. Drain and set aside.
In a bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. Spoon onto lettuce leaves.
1-1/2 lbs. Boneless, Skinless Chicken Breasts, Cubed
1 T. Plus 1-1/2 Tsp. Peanut Oil, Divided
3/4 Cup Chopped Fresh Mushrooms
1-(8-oz.)-Can Water Chestnuts, Drained & Diced
1 T. Minced Fresh Gingerroot
2 T. Rice Vinegar
2 T. Reduced-Sodium Teriyaki Sauce
1 T. Reduced-Sodium Soy Sauce
1/2 Tsp. Garlic Powder
1/4 Tsp. Crushed Red Pepper Flakes
1-1/2 Cups Shredded Carrots
1/2 Cup Julienned Green Onions
12 Bib Or Boston Lettuce Leaves
In a large skillet, cook chicken in 1 tablespoon oil for 3 minutes. Add the mushrooms, water chestnuts and ginger; cook an additional 4-6 minutes and add the chicken back in. Drain and set aside.
In a bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. Spoon onto lettuce leaves.