Asian teriyaki lettuce wraps

• 1 1/2 lb boneless skinless chicken breasts
• 3/4 cup mushrooms
• 1 can water chestnuts (drained)
• 1 tbsp ground ginger
• 2 tbsp rice vinegar
• 2 tbsp low sodium teriyaki sauce
• 1 tbsp low sodium soy sauce
• 1/2 tsp garlic powder
• 1/2 cup green onions
• 1/2 cup shredded carrots
• 1/3 cup sliced almonds
• 2 tbsp pure sesame seed oil (divided)
• 1 packages romain hearts lettuce

1. Heat 1tablespoon of sesame seed oil in skillet
2. Add chicken and cook for 3minutes or until Brown
3. Add water chestnuts and mushrooms and ginger to chicken mixture, stir and let cook for another 5minutes or until chicken is no longer pink
4. Add rice vinegar, teriyaki sauce, soy sauce, garlic powder remainder of sesame seed oil and crushed red pepper to mixture and stir while still heating on fire
5. Top mixture with carrots,onions and almonds
6. Spoon onto romain hearts and enjoy

chicken breasts, mushrooms, water chestnuts, ground ginger, rice vinegar, teriyaki sauce, soy sauce, garlic, green onions, carrots, almonds, oil, hearts lettuce

Taken from cookpad.com/us/recipes/345967-asian-teriyaki-lettuce-wraps (may not work)