Ingredient

Chicken & Vegetables

• 1 Tbsp + 1½ tsp peanut oil, divided

• 1½ lbs boneless skinless chicken breasts, cubed

• ¾ cup chopped fresh mushrooms

• 1 can (8 oz) water chestnuts, drained and diced

• 1 Tbsp minced fresh gingerroot

Sauce

• 2 Tbsp rice vinegar

• 2 Tbsp reduced‑sodium teriyaki sauce

• 1 Tbsp reduced‑sodium soy sauce

• ½ tsp garlic powder

• ¼ tsp crushed red pepper flakes

Finish & Serve

• ½ cup julienned green onions

• 12 Bibb or Boston lettuce leaves

Directions

1. Cook the Chicken In a large nonstick skillet, heat 1 Tbsp peanut oil over medium‑high heat. Add the cubed chicken and cook, stirring, for 3 minutes; drain. Add the mushrooms, water chestnuts, and ginger. Cook 4–6 minutes longer, or until the chicken is no longer pink. Drain and set aside.

2. Make the Sauce In a small bowl, whisk together the rice vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes, and the remaining 1½ tsp peanut oil.

3. Combine & Finish Stir the green onions into the sauce, then add the chicken mixture and toss to coat.

4. Serve Spoon the filling into Bibb or Boston lettuce leaves. If desired, fold the sides of the lettuce over the filling and roll up.

Nutrition Facts —

1 Lettuce Wrap

Calories: 70–95 Total Fat: 3–5 g Saturated Fat: 0.5–1 g Cholesterol: 20–25 mg Sodium: 180–260 mg Total Carbohydrates: 4–6 g Dietary Fiber: 1 g Sugars: 1–2 g Protein: 8–10 g