Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 1 tablespoon minced fresh ginger root

  3. 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces

  4. 2 tablespoons rice vinegar

  5. 2 tablespoons teriyaki sauce

  6. 1 tablespoon honey

  7. 1 pound dark sweet cherries, pitted and halved

  8. 1 1/2 cups shredded carrots

  9. 1/2 cup chopped green onion

  10. 1/3 cup toasted and sliced almonds

  11. 12 leaves of lettuce

Instructions Jump to Ingredients ↑

  1. Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside. In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together. To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.


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