 |
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
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
|
Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |