Teriyaki Chicken Lettuce Wraps

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Carrots

  Raw

  ⅔ cup grated or 73g

• Garlic

  Raw

  1 cloves, minced or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Water Chestnuts

  Sliced - Kroger

  8 oz or 227g

• Cashews

  Raw, Organic - Sage Valley

  1 oz or 28g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Kinder’s Teriyaki Marinade & Sauce

  8 tbsp or 800g

• Romaine Lettuce

  1 head or 100g

Directions

1. Step 1 In a large skillet, heat 1 tbsp. sesame oil over medium-high heat. Step 2 Add the chicken and cook for 3-5 minutes or until cooked through and no longer pink in the center, internal temperature should read at least 165ºF. Remove to plate. Step 3 In the same skillet heat 1tbsp. sesame oil over medium-high heat, add garlic and 2/3 cup of green onions, saute for 30 seconds. Step 4 Add bell pepper and water chestnuts and cook an additional 2 minutes. Step 5 Stir in 2/3 of the Teriyaki Sauce, saving the rest for drizzling. Cook for 1 minute, stirring occasionally. Step 6 Stir in chicken and carrots, mix throughly until mixture is heated through to your preference. Step 7 Serve over lettuce leaves and garnish with cashews, green onion and sesame seeds. Enjoy!
2. Serving size: 1 serving is 1/4 of mixture. Feel free to add to as many romaine lettuce leaves as you'd like. Ex: 1 serving could be 4 lettuce wraps with 1/4 of cooked mixture divided equally

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