Teriyaki Chicken Lettuce Wraps
Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps

Posted on
Spread the love

Teriyaki Chicken Lettuce Wraps

Recipe by Bobby
Servings

4servings

Prep time

15

minutes
Cooking time

15minutes

Calories

300kcal

Total time

30minutes

Ingredients

  • 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

Instructions

  • 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!

Leave a Reply

Your email address will not be published. Required fields are marked *