KitchenMagician's Recipe

HORS D’OEUVRES - ASIAN CHICKEN LETTUCE WRAPS

Category: Chilled Appetizers

Makes 6 servings.

1 1/2 lb. chicken breast fillets, cubed
1 1/2 T. peanut oil
3/4 c. chopped fresh mushrooms
1 8-oz. can water chestnuts, drained and diced
1 T. minced fresh ginger
2 T. rice vinegar
2 T. Teriyaki sauce
1 T. soy sauce
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1 1/2 c. shredded carrots
1/2 c. julienned green onions
12 Bibb or Boston lettuce leaves
1/2 c. sliced almonds, toasted

In a large skillet, cook chicken in 1 tablespoon oil for 3 minutes; drain.
Add mushrooms, water chestnuts and ginger; cook an additional 4 to 6 minutes, or until chicken juices run clear. Drain and set aside.
In a small bowl, whisk together vinegar, Teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil.
Stir in carrots, onions and chicken mixture; spoon onto lettuce leaves and sprinkle with almonds.
If desired, fold sides of lettuce over filling and roll up.