Follow these steps for perfect results
canola oil
divided
chicken breast halves
skinless, boneless, cut into bite-size pieces
fresh ginger root
minced
rice vinegar
teriyaki sauce
honey
dark sweet cherries
pitted and halved
shredded carrots
green onion
chopped
almonds
toasted and sliced
lettuce leaves
Heat 1 tablespoon of canola oil in a large skillet over medium-high heat.
Saute the chicken and minced fresh ginger root in the hot oil for 7 to 10 minutes, or until the chicken is cooked through. Set aside.
In a bowl, whisk together the rice vinegar, teriyaki sauce, the remaining 1 tablespoon of canola oil, and honey.
Add the cooked chicken mixture, pitted and halved dark sweet cherries, shredded carrots, chopped green onion, and toasted and sliced almonds to the bowl.
Toss all the ingredients together to combine thoroughly.
Spoon approximately 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf.
Roll each lettuce leaf around the filling to create a wrap.
Serve immediately.
Expert advice for the best results
For a spicier version, add a pinch of red pepper flakes.
Use different types of lettuce for variety.
Add a squeeze of lime juice for extra tang.
Everything you need to know before you start
15 minutes
The chicken mixture can be made ahead of time and stored in the refrigerator for up to 2 days. Assemble the wraps just before serving.
Arrange the lettuce wraps on a platter, garnished with extra green onion and almonds.
Serve with a side of steamed rice.
Offer a variety of dipping sauces, such as sweet chili sauce or peanut sauce.
Pairs well with the sweet and savory flavors.
A refreshing complement to the dish.
Discover the story behind this recipe
Fusion cuisine reflects global culinary trends.
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