The Pioneer Woman Tasty Kitchen
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Chicken Lettuce Wraps

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Level: Easy

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Description

Filled with chicken, mushrooms, water chestnuts and carrots. And the delicious sauce has a nice Asian flair.

Ingredients

  • 1-½ pound Boneless, Skinless Chicken Breasts, Cubed
  • 1 Tablespoon Oil, Divided
  • ¾ cups Chopped Fresh Mushrooms
  • 1 can (8 Oz. Size) Water Chestnuts, Chopped
  • 1 Tablespoon Minced Fresh Ginger Root
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Teriyaki Sauce
  • 1 Tablespoon Soy Sauce
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Crushed Red Pepper Flakes
  • 1-½ cup Shredded Carrots
  • ½ cups Green Onion, Sliced
  • ⅓ cups Sliced Almonds, Toasted
  • 1 head Butter, Bib Or Boston Lettuce, Cleaned And Leaves Separated

Preparation

In a large nonstick skillet over medium high heat, cook chicken in 1 teaspoon of oil for 3 minutes. Drain the liquid from the pan if necessary. Add mushrooms, water chestnuts and ginger and cook 4-6 minutes longer or until chicken is no longer pink. Set aside.

In a medium sized bowl, whisk vinegar, teriyaki sauce, soy sauce, garlic, red pepper, and 1 1/2 teaspoons of oil. Stir in the carrots, onions and chicken mixture.

Spoon the mixture onto lettuce leaves and sprinkle with almonds.

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