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Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps

Directions

Prep

15 min

Cook

15 min

Total

30-45 min

Ingredients

1 1/2 lbs. boneless skinless chicken breasts, diced into small pieces

2 tbsp. sesame oil, divided

2/3 cup shredded carrots

1 garlic clove, minced

1 cup green onion, sliced

1 large red bell pepper, seeded and diced

1 8oz. can sliced water chestnuts, drained and chopped

2/3 cup cashews or peanuts, roughly chopped

1 cup Kinder’s Teriyaki Marinade & Sauce , divided

Romaine, iceberg or butter leaves

2 tbsp. sesame seeds for garnish

  1. Step 1

    In a large skillet, heat 1 tbsp. sesame oil over medium-high heat.

  2. Step 2

    Add the chicken and cook for 3-5 minutes or until cooked through and no longer pink in the center, internal temperature should read at least 165ºF. Remove to plate.

  3. Step 3

    In the same skillet heat 1tbsp. sesame oil over medium-high heat, add garlic and 2/3 cup of green onions, saute for 30 seconds.

  4. Step 4

    Add bell pepper and water chestnuts and cook an additional 2 minutes.

  5. Step 5

    Stir in 2/3 of the Teriyaki Sauce, saving the rest for drizzling. Cook for 1 minute, stirring occasionally.

  6. Step 6

    Stir in chicken and carrots, mix throughly until mixture is heated through to your preference.

  7. Step 7

    Serve over lettuce leaves and garnish with cashews, green onion and sesame seeds. Enjoy!

15 min Prep

15 min Cook

4 Servings

Ingredients

1 1/2 lbs. boneless skinless chicken breasts, diced into small pieces

2 tbsp. sesame oil, divided

2/3 cup shredded carrots

1 garlic clove, minced

1 cup green onion, sliced

1 large red bell pepper, seeded and diced

1 8oz. can sliced water chestnuts, drained and chopped

2/3 cup cashews or peanuts, roughly chopped

1 cup Kinder’s Teriyaki Marinade & Sauce , divided

Romaine, iceberg or butter leaves

2 tbsp. sesame seeds for garnish

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