Ingredients

The following ingredients have 6 Servings
  • 1 cup teriyaki sauce (we like to use Mr. Yoshidas original)
  • 1/3 cup sweet chili sauce (we use Mae Ploy brand)
  • 1/4 cup soy sauce
  • 1 tablespoon fresh ginger (finely minced or grated)
  • red pepper flakes (to taste)
  • 1 1/2 pounds boneless (skinless chicken breast, diced into small pieces)
  • 2 tablespoon oil
  • salt and pepper (to taste)
  • 2 tablespoon oil
  • 1/2 cup sliced green onion
  • 2 cloves garlic (minced)
  • 1/2 cup chopped water chestnuts
  • 1/2 cup pine nuts (chopped cashews work great too)
  • 1/3 cup chopped mushroom (optional)
  • 1 head butter lettuce
  • remaining teriyaki mixture (about 2/3-3/4 cup)
  • 1/4 teaspoon Sriracha sauce (or to taste-- depending on how spicy you like it)
  • 1-2 tablespoons creamy peanut butter

Instruction

  • Combine teriyaki sauce, chili sauce, soy sauce, ginger, and red pepper flakes in a bowl.
  • Mix well and set aside.
  • In a large skillet, heat oil over medium heat. When oil is hot, add chicken.
  • Season chicken lightly with salt and pepper. When chicken is white on all sides (doesn't need to be completely cooked through), remove chicken from skillet and set aside on a plate. Discard any extra juices.
  • In the same skillet, heat 2 Tbsp oil over medium-high heat. Add onion, garlic, water chestnuts, pinenuts, and mushrooms and saute for about 1-2 minutes.
  • Stir in about 1/2 of the teriyaki mixture and chicken to the skillet. Cook uncovered, for about 7-8 minutes, stirring often until chicken is cooked through. Place 2-3 tablespoons of the chicken mixture in the center of a lettuce leaf, roll up, and enjoy!