Name: Chicken Lettuce Wraps
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cubed -; 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided -; 3/4 cup chopped fresh mushrooms -; 1 can (8 ounces) water chestnuts, drained and diced -; 1 tablespoon minced fresh gingerroot -; 2 tablespoons rice vinegar -; 2 tablespoons reduced-sodium teriyaki sauce -; 1 tablespoon reduced-sodium soy sauce -; 1/2 teaspoon garlic powder -; 1/4 teaspoon crushed red pepper flakes -; 1-1/2 cups shredded carrots -; 1/2 cup julienned green onions -; 12 Bibb or Boston lettuce leaves -; 1/3 cup sliced almonds, toasted -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Lettuce Wraps

1. 1-1/2 pounds boneless skinless chicken breasts, cubed -

2. 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided -

3. 3/4 cup chopped fresh mushrooms -

4. 1 can (8 ounces) water chestnuts, drained and diced -

5. 1 tablespoon minced fresh gingerroot -

6. 2 tablespoons rice vinegar -

7. 2 tablespoons reduced-sodium teriyaki sauce -

8. 1 tablespoon reduced-sodium soy sauce -

9. 1/2 teaspoon garlic powder -

10. 1/4 teaspoon crushed red pepper flakes -

11. 1-1/2 cups shredded carrots -

12. 1/2 cup julienned green onions -

13. 12 Bibb or Boston lettuce leaves -

14. 1/3 cup sliced almonds, toasted -

How to cook deliciously - Chicken Lettuce Wraps

1. Stage

In a large nonstick skillet, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.

2. Stage

In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.

3. Stage

Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.