Chicken Lettuce Wraps

• 2 pieces Boneless, Skinless Chicken Breasts
• 4 Tablespoons Canola Oil, Divided
• 1 cup (2 Servings) Minute Rice
• 1 cup Water
• 1 whole Carrot, Shredded
• 3/4 cups Dry Roasted Peanuts
• 3 Tablespoons Chopped Onions
• 1 teaspoon Minced Garlic
• 8 leaves Iceberg Or Bibb Lettuce
• 1/2 cups Water
• 1/4 cups Sugar
• 1/4 cups Soy Sauce
• 2 Tablespoons Vinegar
• 2 Tablespoons Ketchup
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Spicy Mustard
• 1 teaspoon Worcestershire
• 1 teaspoon Minced Garlic
• 1 dash Crushed Red Pepper

1. Heat a large frying pan or wok with 3 Tablespoons of oil on high heat and saute the chicken breasts.
2. Remove the chicken and cut into small, bite-size pieces.
3. Prepare the Minute Rice per package instructions (1 cup rice to 1 cup water).
4. I like to do mine in the microwave for 6 minutes.
5. For the sauce, dissolve the sugar in water in a small bowl.
6. Add the remaining sauce ingredients and mix well.
7. In the hot pan/wok, add the remaining Tablespoon of oil, the diced chicken, shredded carrots, peanuts, chopped onion, minced garlic, rice, and stir in the sauce.
8. Saute for a couple of minutes and then serve in the lettuce leaves.

chicken breasts, canola oil, rice, water, carrot, peanuts, onions, garlic, bibb lettuce, water, sugar, soy sauce, vinegar, ketchup, brown sugar, lemon juice, spicy mustard, worcestershire, garlic, red pepper

Taken from tastykitchen.com/recipes/main-courses/chicken-lettuce-wraps/ (may not work)