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Chicken Lettuce Wraps

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

Printed from tasteofhome.com May 17, 2008

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Chicken Lettuce Wraps cont.

1/3 cup sliced almonds, toasted

In a large nonstick skillet coated with cooking spray, 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 juices
run clear. Drain and set aside. 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.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold
sides of lettuce over filling and roll up.

Yield: 6 servings.