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
Step 1
In a large skillet, heat 1 tbsp. sesame oil over medium-high heat.
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.
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.
Step 4
Add bell pepper and water chestnuts and cook an additional 2 minutes.
Step 5
Stir in 2/3 of the Teriyaki Sauce, saving the rest for drizzling. Cook for 1 minute, stirring occasionally.
Step 6
Stir in chicken and carrots, mix throughly until mixture is heated through to your preference.
Step 7
Serve over lettuce leaves and garnish with cashews, green onion and sesame seeds. Enjoy!
Smoky mesquite with sea salt & pepper
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