Teriyaki Chicken Lettuce Wraps . Pin it! . Makes about 2-3 servings Ingredient…
Teriyaki Chicken Lettuce Wraps .
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Makes about 2-3 servings
1 pound boneless, skinless chicken breasts, diced
2 Tbsps avocado oil, or olive oil, divided
1/2 cup light soy sauce, or coconut aminos
2 Tbsp water
1 Tbsp raw honey
1 Tbsp cornstarch, or potato starch
1 cup sliced green onions, divided
1 fresh garlic clove, minced
1 red bell pepper, diced
8 oz mushrooms, chopped
1 cup grated carrots
Romaine or iceberg lettuce leaves, for serving
1/2 cup roasted peanuts (optional)
Heat 1 Tbsp of oil in a large non-stick skillet over medium- high heat. Add chicken and sautee for about 4-5 minutes,
or until cooked through, tossing occasionally. Transfer chicken to a plate.
While chicken is cooking, whisk together soy sauce, water, cornstarch and honey, set aside.
Heat remaining oil in the same skillet over medium- high heat. Add garlic, bell pepper, mushrooms, carrots and sauté for 3 minutes. Pour the sauce into the skillet.
Add chicken, toss and warm through.
Sprinkle with sesame seeds, green onions and serve over lettuce leaves.
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