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| Recipe Archives |
| June 2001 Submitted by: Diane Lalicki Crisp lettuce leaves make a crunchy and refreshing wrapper for the teriyaki chicken mixture. Ingredients: 2 Tbsp Canola Oil 1 Tbsp minced fresh ginger root 1 1/4 lbs. skinless boneless chicken halves, cut into pieces 2 Tbsp rice vinegar 2 Tbsp teriyaki sauce 1 Tbsp honey 1 lb dark sweet cherries, pitted and halved 1 1/2 C shredded carrots 1/2 C chopped green onion 1/3 C toasted and sliced almonds 12 leaves of lettuce Directions: 1. Heat 1 Tbsp oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set Aside. 2. In a large bowl, whisk together remaining 1 Tbsp of oil, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together. 3. To serve: Spoon 1/12 of the cherry/chicken mixture onto the center of each lettuce leaf; roll up leaf around filling, and serve. |
| Cherry Chicken Lettuce Wraps |