Recipes chicken lettuce Ingredients
Chicken Lettuce Wraps
Ingredients:
• 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 chicken mixture. Spoon onto lettuce leaves; sprinkle with
almonds. If desired, fold sides of lettuce over filling and roll up.
Yield: 6 servings.
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Lettuse,Letuse or Letuse (so many chances to misspell)