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Teriyaki Chicken Wraps Recipe

Teriyaki Chicken Wraps
Source: what2cook

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon hot sauce
  • 1 teaspoon fish sauce
  • 3 medium carrots, cut into chunks
  • 1 small yellow onion, quartered
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 2 tablespoons canola or vegetable oil
  • 1 tablespoon cornstarch
  • 2 tablespoons cool water
  • 1 head Boston lettuce, separated into leaves (or similar broad, tender lettuce)
PREP TIME
10m
COOK TIME
10m
TOTAL TIME
20m
YIELD
8 servings

Instructions

  • In a small bowl or glass measuring cup, whisk together the soy sauce, honey, ginger, garlic powder, hot sauce and fish sauce. Set aside.
  • In a food processor, combine the carrots and onion. Pulse until finely chopped. Add the chicken, then pulse several times to begin chopping the chicken.
  • Add the sauce, then continue pulsing just until the chicken is well chopped, but not ground. The pieces should be about 1/4 to 1/2 inch.
  • In a large skillet over medium-high, heat the oil. Add the chicken and cook, stirring often and breaking up any clumps, until cooked through, about 8 minutes.
  • In a small glass, stir together the cornstarch and water, then add to the skillet. Stir and cook for another 2 minutes.
  • Transfer the chicken to one side of a serving platter. Arrange the lettuce leaves on the other side.
  • Diners help themselves by spooning the chicken into individual leaves, using the leaves as they would a sandwich wrap.

Appetizers

A recipe from what2cook

https://www.flyers-on-line.com/data/recipes/4963/teriyaki-chicken-wraps.jpg

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