Chicken Lettuce Wraps: Pic

[Roxy15]

Chicken Lettuce Wraps:

1-1/2 lbs. Boneless, Skinless Chicken Breasts, Cubed

1 T. Plus 1-1/2 Tsp. Peanut Oil, Divided

3/4 Cup Chopped Fresh Mushrooms

1-(8-oz.)-Can Water Chestnuts, Drained & Diced

1 T. Minced Fresh Gingerroot

2 T. Rice Vinegar

2 T. Reduced-Sodium Teriyaki Sauce

1 T. Reduced-Sodium Soy Sauce

1/2 Tsp. Garlic Powder

1/4 Tsp. Crushed Red Pepper Flakes

1-1/2 Cups Shredded Carrots

1/2 Cup Julienned Green Onions

12 Bib Or Boston Lettuce Leaves

 

In a large skillet, cook chicken in 1 tablespoon oil for 3 minutes. Add the mushrooms, water chestnuts and ginger; cook an additional 4-6 minutes and add the chicken back in. Drain and set aside.

 

In a bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. Spoon onto lettuce leaves.