Easy Asian Chicken Lettuce Wraps |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This one came from the back of a teriyaki sauce bottle. It's easy, a great low carb appetizer or main dish paired with a salad. And can be altered for a more filling dish by omitting the lettuce and using flour tortillas instead! Ingredients:
1/4 cup water |
1 tablespoon cornstarch |
1/2 cup teriyaki sauce |
1 lb ground chicken |
1 (8 ounce) can water chestnuts, chopped |
2 tablespoons vegetable oil |
rice noodles, to taste (optional) |
shredded carrot, to taste (optional) |
iceberg lettuce leaves or flour tortilla, as needed |
Directions:
1. Whisk together water and cornstarch in large mixing bowl until smooth.
2. Stir in teriyaki sauce.
3. Add chicken and water chestnuts.
4. Mix to coat.
5. Marinate for 30 minutes.
6. Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
7. Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.
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