Teriyaki Chicken lettuce wraps

If you’re looking for a light, flavourful meal that’s quick to prepare, these teriyaki chicken lettuce wraps are a fantastic option!

Ingredients:

• 1 1/2 kg boneless skinless chicken breast, diced into small pieces
• 2/3 cup shredded carrots
• 1 cup onion, sliced
• 1 garlic clove, minced
• 1 large red capsicum, seeded and diced
• 1 can sliced water chestnuts, drained and chopped
• 2/3 cup cashews or peanuts, roughly chopped
• 2 tablespoons sesame oil
• 1 cup Teriyaki sauce
• Romaine, or iceberg lettuce leaves
• 2 tablespoons sesame seeds, for garnish

Method:

1. Begin by heating 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the diced chicken breast pieces and cook them for 3-5 minutes, or until they’re fully cooked and no longer pink in the centre. The internal temperature should reach at least 165ºF. Once cooked, remove the chicken from the pan and set it aside on a plate.
2. In the same pan, heat the remaining tablespoon of sesame oil over medium-high heat. Add the minced garlic and ⅔ cup of the sliced green onions. Sauté for about 30 seconds until fragrant.
3. Next, add the diced red bell pepper and chopped water chestnuts to the skillet. Cook these vegetables for an additional 2 minutes, allowing them to soften slightly while still retaining some crunch.
4. Pour in ⅔ of the teriyaki sauce, reserving the remaining ⅓ for drizzling later. Stir the sauce into the vegetable mixture and cook for about 1 minute, stirring occasionally to ensure everything is well coated.
5. Return the cooked chicken to the pan, along with the shredded carrots. Mix everything together until the chicken and vegetables are evenly combined and heated through to your liking.
6. To serve, spoon the chicken and vegetable mixture into individual lettuce leaves. Top with the chopped cashews or peanuts, the remaining green onions, and a sprinkle of sesame seeds. Drizzle the reserved teriyaki sauce over the wraps if desired.

Source: Dietcrafts.com