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Lettuce Wraps

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  Olive oil 2 Teaspoon
  Boneless skinless chicken breast halves 8 Ounce, cut into thin strips
  Grated peeled ginger 2 Tablespoon
  Teriyaki sauce 2 Tablespoon
  Rice vinegar 2 Tablespoon
  Honey 1 Tablespoon
  Crushed red pepper 1 Teaspoon
  Cornstarch 1⁄2 Teaspoon
  Grated carrots 1 1⁄2 Cup (24 tbs)
  Bean sprouts 1 Cup (16 tbs)
  Snow peas 1 Cup (16 tbs), trimmed and cut lengthwise into thin strips
  Sliced green onions 1⁄2 Cup (8 tbs)
  Sliced almonds 1⁄4 Cup (4 tbs), toasted
  Bibb lettuce leaves 12

1. Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and ginger, saute 5 minutes or until chicken is done.
2. Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl, stir with a whisk. Add teriyaki mixture to chicken mixture in wok,- stir in carrot, bean sprouts, snow peas, and onions. Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in almonds.
3. Spoon 1/4 cup chicken mixture onto each lettuce leaf,- roll up.

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Lettuce Wraps Recipe