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