Fun Fact: The ancient Egyptians were the first to cultivate lettuce.
prep time15 Min
cook time10 Min
pounds boneless skinless chicken thighs, trimmed of fat and finely chopped
1 1/2 tsp
(8 ounces) water chestnuts, drained and finely diced
minced fresh gingerroot
green onions, finely sliced
toasted sesame seeds (optional)
bibb lettuce leaves
How To Make
Heat peanut oil in a large nonstick, cook chicken 2-3 minutes; Add the carrots, water chestnuts garlic and ginger; cook 5 minutes longer or until chicken is no longer pink. Set aside; keep warm.
In a small bowl, whisk the rice vinegar, teriyaki sauce, soy sauce and sesame oil. Stir in the green onions.
Sprinkle with toasted sesame seeds and spoon chicken filling onto lettuce leaves. Wrap lettuce over chicken. Enjoy!
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