Teriyaki Chicken Lettuce Wraps
Calories
Ingredients
- 3 medium carrots cut into 4 chunks each
- 1 onion quartered
- 2 Tbsp rice vinegar
- ¼ cup soy sauce
- ¼ cup honey
- 1 Tbsp fresh grated ginger
- 1 tsp garlic powder
- 1 tsp fish sauce
- 1 ½ pds boneless skinless, chicken thighs -trimmed of excess fat
- 2 Tbsp canola oil
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1-2 heads Boston lettuce separated into leaves you need about 16 leaves
- sesame seeds optional for garnish
Instructions
- In a food processor, add the carrot and onion. Pulse until finely chopped. Remove from food processor and set aside.
- In a small bowl, combine the vinegar, soy sauce, honey, ginger, garlic powder, garlic powder, and fish sauce.
- Add the chicken to the food processor and pulse a few times to begin chopping the chicken. Add the sauce to the food processor and pulse again until chicken is well chopped but not ground. You want pieces of chicken that are 1/4-1/2 inch in size.
- In a large skillet, heat the canola oil over medium to medium-high heat. Add carrot/onion mix along with chicken to the skillet and cook for about 8 minutes until cook through.
- In a small bowl combine cornstarch with cold water. Add to the skillet and cook for about 2 more minutes until thicken. Serves 8.