|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|
|Crushed red pepper||1 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.