Teriyaki Chicken Lettuce Wraps

I have concluded that almost all my favorite dishes are either Mexican or Chinese inspired. I also say this every time “I think this is my new favorite dish” but I have to say it again, I think this is one of my new favorite dishes. It has a nice crispy texture but has a sweet & salty tang to it. You can easily add in different veggies if you don't like the ones I incorporated. This dish taste like you just got it at P.F. Chang. You don’t have to go out to eat to have good food. You just need a good recipe and this by far a good recipe. Cooked in under 30 mins and keto friendly. This recipe is perfect for meal prep for the week or just a good dinner.

INGREDIENTS

• 1 1/2 lbs. boneless skinless chicken thighs

• 2 tbsp. sesame oil

• 2/3 cup shredded carrots

• 1 garlic clove, minced

• 1 cup of chopped green onion

• 1 large green pepper (I used a yellow and red because I needed to use these up.)

• 1 8oz. can sliced water chestnuts

• 6 oz of white sliced mushrooms

• 2/3 cup cashews

• 1 cup Kinder’s Teriyaki Marinade & sauce

• Fresh Romaine lettuce

• 2 tbsp. sesame seeds

STEP BY STEP

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

2. Take your chicken thighs and cut into tiny pieces. Add the chicken to your skillet and cook for 3-5 minutes or till it’s no longer pink in the center.

3. Remove all the chicken and set aside. Make sure you keep chicken grease in skillet.

4. In the same skillet heat the remaining sesame oil on low heat. Once hot add garlic and 2/3 cup of green onions. Turn to medium heat. You will need to sauté these ingredients for 30 seconds.

5. Once, those ingredients are sautéd together you will need to add in your bell pepper (cut into chucks or thinly slice whichever you prefer) and can of water chestnuts (Trick: make sure you drain all water out before pouring into pan) and sliced mushrooms. Cook for an additional 2 minutes.

6. Stir in 2/3 of the Teriyaki Sauce (Trick: save the rest for drizzling over the top of your final lettuce wrap).

7. Cook for 1 minute, stirring occasionally.

8. Next, you want to stir in the chicken that you have set aside and all your carrots.

9. Mix until chicken and carrots are coated evenly in your sauce.

10. Cook for another minute. You don’t want your carrots cooked very much just heated up.

11. Take your romaine lettuce and set on place put a nice helping in the middle.

12. Sprinkle chopped cashews, green onions, and sesame seeds over the top

13. Add a drizzle of the remaining teriyaki sauce you have left, Enjoy!