A few substitutes—grapeseed oil instead of peanut oil—because I couldn’t find peanut oil. I used butter lettuce, couldn’t find Boston lettuce either. I didn’t use any teriyaki sauce. However, the dish was really good.
Chicken Lettuce Wraps
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
- ¾ cup chopped fresh mushrooms
- 1 can (8 ounces) water chestnuts, drained and diced
- 1 tablespoon minced fresh ginger root
- 2 tablespoons rice vinegar
- 2 tablespoons reduced-sodium teriyaki sauce
- 1 tablespoon reduced-sodium soy sauce
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 1-1/2 cups shredded carrots
- ½ cup julienned green onions
- 12 Bibb or Boston lettuce leaves
- ⅓ cup sliced almonds, toasted
- In a large nonstick skillet, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
- In a small 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; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.