Chicken Lettuce Wraps

• 1-1/2 pounds boneless skinless chicken breasts, cubed
• 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
• 3/4 cup chopped fresh mushrooms
• 1 can (8 ounces) water chestnuts, drained and diced
• 1 tablespoon minced fresh gingerroot
• 2 tablespoons rice vinegar
• 2 tablespoons reduced-sodium teriyaki sauce
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 cups shredded carrots
• 1/2 cup julienned green onions
• 12 Bibb or Boston lettuce leaves
• 1/3 cup sliced almonds, toasted

1. In a
2. coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
3. In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
4. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.

chicken breasts, peanut oil, fresh mushrooms, water chestnuts, fresh gingerroot, rice vinegar, teriyaki sauce, soy sauce, garlic, red pepper, carrots, onions, boston lettuce leaves, almonds

Taken from www.tasteofhome.com/recipes/chicken-lettuce-wraps/ (may not work)