Teriyaki Chicken Lettuce Wraps

Servings: 5
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 3/4 lbs boneless, skinless chicken breasts, diced into small pieces
  • 2 1/2 Tbsp olive oil, divided
  • 1/2 cup Soy Vay Veri Veri Teriyaki Sauce and Marinade
  • 2 Tbsp water
  • 1 Tbsp cornstarch
  • 1 Tbsp honey
  • 1 cup sliced green onions, divided
  • 1 clove garlic, minced
  • 1 red bell pepper, cored, seeded and diced
  • 1 (8 oz) can sliced water chestnuts, chopped
  • 1 cup shredded carrots (2 medium)
  • Romaine or iceberg lettuce leaves, for serving
  • 1/2 cup roughly chopped unsalted cashews

Instructions

  1. Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally. 
  2. Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.
  3. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add garlic and 3/4 cup green onions and saute 20 seconds. 
  4. Add bell pepper and water chestnuts and saute 2 minutes. Whisk sauce mixture once more and pour into skillet. 
  5. Cook, stirring constantly, 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and let warm through. 
  6. Serve over lettuce leaves with remaining 1/4 cup green onions.