Teriyaki Chicken Lettuce Wraps
Recipes Appetizers Chicken Main Dish Other ethnic food Quick and Easy
Description
Whether you serve these as an appetizer before the main dish or as a light meal, you'll love how easy and quick these chicken lettuce wraps are to prepare. Best of all, they are so delicious, your family will ask for them often.
Ingredients
2 T. sesame oil, divided
1 1/2 lb. boneless skinless chicken breasts, diced into small bite-sized pieces
1 garlic clove, minced
1 c. green onion, sliced, divided
1 large red bell pepper, seeded and diced
8 oz. can sliced water chestnuts, drained and chopped
1 c. Teriyaki Sauce & Glaze, divided
2/3 c. shredded carrots
Romaine, Iceberg, or butter lettuce leaves
2/3 c. cashews or peanuts, roughly chopped, for garnish
2 T. sesame seeds, for garnish
Directions
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In a large skillet, heat 1 T. sesame oil over medium-high heat.
Add the chicken; cook for 3-5 minutes or until cooked through and no longer pink in the center. The internal temperature should read at least 165 degrees F. Transfer to a platter.
In the same skillet, heat the remaining 1 T. sesame oil over medium-high heat; add the garlic and 2/3 c. green onions; saute for 30 seconds.
Add the bell pepper and water chestnuts; cook another 2 minutes.
Stir in 2/3 c. teriyaki sauce. Cook 1 minute, stirring occasionally.
Stir in the chicken and carrots; stir thoroughly until mixture is heated through.
Serve over lettuce leaves, garnished with cashews, sesame seeds and remaining green onion.
4 servings.