Categories: Appetizers, Chicken

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts, cubed
• 1 T plus 1 1/2 t peanut oil, divided
• 3/4 c mushrooms
• 1 can (8oz) water chestnuts, drained and diced
• 1 T minced fresh gingerroot
• 2 T rice vinegar
• 2 T reduced sodium soy sauce
• 1/2 t garlic powder
• 1/4 t crushed red pepper flakes
• 1 1/2 c shredded carrots
• 1/2 c julienned green onions
• 2 Bibb or Boston lettuce leaves
• 1/3 c sliced almonds, toasted

Directions

1. In a large nonstick skillet coated with cooking spray, cook the chicken in 1 T oil for 3 minutes; drain. Add the mushrooms, water, chestnuts and ginger; cook 4-6 minutes longer until chicken is no longer pink. Drain and set aside.

2. In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in carrots, onions and chicken mixture. Spoon onto lettuce leaves; sprinkle with almonds. If desire, fold sides of lettuce over filling and roll up

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