She Is... She Is...May | Page 23

Ingredients 1-1/2 pounds boneless skinless chicken breasts, cubed 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided 3/4 cup chopped fresh mushrooms 1 can (8 ounces) water chestnuts, drained and diced 1 tablespoon minced fresh gingerroot 2 tablespoons rice vinegar 2 tablespoons reduced-sodium teriyaki sauce 1 tablespoon reduced-sodium soy sauce 1/2 teaspoon garlic powder 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, water chestnuts 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, garlic powder, 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. IIngredients