1 ½ lbs. Chicken breasts without bones and skin, cut into small pieces
2 tbsp. sesame oil, split
⅔ cup shredded carrots
1 clove minced garlic
1 cup chopped green onion
1 large red bell pepper, seeds, and diced
1 8oz. can be sliced water-chestnuts, drained, and chopped
⅔ cup peanuts or cashews, roughly chopped
1 cup Kinder’s Teriyaki Marinade & Sauce.
Iceberg, Romaine, and butter leaves
2 tbsp. 2 tbsp.
Heat 1 tbsp. of sesame oil in a large skillet. Sesame oil on medium heat
Cook the chicken for about 3-5 minutes, or until it is no longer pink in the center. Transfer to a plate.
Heat 1 tbsp. Sesame oil on medium heat. Add garlic and ⅔ cup green onions. Saute for 30 seconds.
Cook for an additional 2 minutes.
Mix in ⅓ of the Teriyaki Sauce. Reserve the rest for drizzling. Stir occasionally and cook for one minute.
Mix in the chicken and carrots. Heat until you are satisfied with the mixture.
Serve with lettuce leaves, garnished with cashews and green onions, and garnished with sesame seeds. Enjoy!