Chicken Lettuce Wraps with Asian Noodles
Filled with chicken, mushrooms, garlic, and carrots, these wraps are healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair!!
Ingredients
1-1/2 pounds boneless skinless chicken breasts, cubed
1 tablespoon plus 1-1/2 teaspoons vegetable oil, divided
3/4 cup chopped fresh mushrooms
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon chopped garlic
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
Directions
In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, garlic, 1/2 of the green onions and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.
Asian Noodles
Boil angel hair pasta until al dente, drain. Add 1/2 cup terriyaki sauce, green onion, and crushed red pepper flakes.
