Chicken Lettuce Wraps Recipe

Average

Ingredients

1-1/2 lbs. boneless chicken breasts cubed
1 Tbsp. plus 1-1/2 tsp. canola oil divided
3/4 cup chopped mushrooms
1 can 8 oz. water chestnuts drained and diced
1 Tbsp minced fresh ginger root
2 Tbsp rice vinegar
2 Tbsp low sodium teriyaki sauce
1 Tbsp low sodium soy sauce
1/2 tsp. garlic powder
1/4 tsp. 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 Chow Mein Noodles

Preparation

Step 1

In a large skillet, cook chicken in 1 Tbsp oil for 3 minutes then drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer until chicken is no longer pink. Drain and set aside. In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper and remaining oil. Stir in the carrots, onions and chicken mixture. Spoon onto lettuce leaves; sprinkle with the noodles. If desired, fold sides of lettuce over filling and roll up.