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