TERIYAKI CHICKEN AND PEANUT LETTUCE WRAPS
A delightfully easy recipe for refreshing Korean-influenced chicken lettuce wraps. Can be cooked in a wok or in a frying pan.
Provided by maddragoon
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine minced onion, allspice, chili powder, pepper, and salt in a small bowl. Clean chicken breasts and trim and discard any fat. Cut chicken into strips, then dice into small pieces. Sprinkle with spice mixture and set aside.
- Place roasted peanuts between 2 paper towels and crush with a hammer until finely chopped; you are looking for a crumb topping consistency.
- Combine snap peas, bell pepper, and carrot in a bowl.
- Set a burner on your stove to high heat. Add 1 tablespoon oil to your wok and place over the hot burner. When oil is heated, add vegetable mixture. Cook and stir until carrots are tender but snap peas are still crisp, about 3 minutes. Transfer vegetables back to the bowl.
- Add remaining oil to the wok and allow to reheat. Add spiced chicken; stir-fry until no longer pink, 5 to 8 minutes. Drain chicken and return to the stovetop.
- Add crushed peanuts and teriyaki sauce. Cook and stir until peanuts and sauce have formed a thick paste on the chicken, about 3 minutes. Pour the vegetables back into the wok and toss until well coated. Remove from the heat.
- Transfer stir-fry mixture into a bowl. Serve immediately with lettuce leaves for wrapping.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 21.9 g, Cholesterol 40.2 mg, Fat 18.7 g, Fiber 5.7 g, Protein 25.1 g, SaturatedFat 2.9 g, Sodium 1480.2 mg, Sugar 9.1 g
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