Teriyaki Chicken Lettuce Wraps
2/3 cup shredded carrots
2 tbsp. sesame seeds for garnish
2 tbsp. sesame oil, divided
1 1/2 lbs. boneless skinless chicken breasts, diced into small pieces
Romaine, iceberg or butter leaves
1 cup Kinder’s Teriyaki Marinade & Sauce , divided
1 large red bell pepper, seeded and diced
1 cup green onion, sliced
2/3 cup cashews or peanuts, roughly chopped
1 8oz. can sliced water chestnuts, drained and chopped
1 garlic clove, minced
- Step 1
In a large skillet, heat 1 tbsp. sesame oil over medium-high heat.
- Step 2
Add the chicken and cook for 3-5 minutes or until cooked through and no longer pink in the center, internal temperature should read at least 165ºF. Remove to plate.
- Step 3
In the same skillet heat 1tbsp. sesame oil over medium-high heat, add garlic and 2/3 cup of green onions, saute for 30 seconds.
- Step 4
Add bell pepper and water chestnuts and cook an additional 2 minutes.
- Step 5
Stir in 2/3 of the Teriyaki Sauce, saving the rest for drizzling. Cook for 1 minute, stirring occasionally.
- Step 6
Stir in chicken and carrots, mix throughly until mixture is heated through to your preference.
- Step 7
Serve over lettuce leaves and garnish with cashews, green onion and sesame seeds. Enjoy!