Teriyaki chicken never had it so good in this intriguing mixture with cherries, ginger, rice vinegar, carrots and almonds, all bundled up in a crisp lettuce package.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
297 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. Set aside.
Step 2
Whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. Add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
Step 3
Spoon 1/12 the chicken/cherry mixture onto the center of each lettuce leaf; roll leaf around filling and serve.
Ingredients
1 tablespoon honey
⅓ cup toasted and sliced almonds
1 tablespoon minced fresh ginger root
1 ½ cups shredded carrots
½ cup chopped green onion
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
2 tablespoons canola oil, divided
1 ¼ pounds skinless, boneless chicken breast halves, cut into bite-size pieces
