CHERRY CHICKEN LETTUCE WRAPS
2 Tbsp. olive oil, divide d 1 1/4 lb. skinless, boneles s chicken breast, cut into bite-size d pieces 1 Tbsp. minced fresh gin ger 2 Tbsp. rice vinegar 2 Tbsp. teriyaki sauce 1 Tbsp. honey 1 lb. dark sweet cherries , pitted and halved 1 1/2 cups shredded carro ts 1/2 cup chopped green onion 1/3 cup toasted sliced almonds 12 lettuce leaves (roma ine, butter, or Boston lettuce)
OEC CL January-2017 pages 14-17.indd 5
Lighte r fare!
Heat 1 tablespoon oil in a large skillet over me dium-high heat. Sauté chicken an d ginger until chicken is cooked through, 7 to 10 minutes . Set aside. Whisk togeth er vinegar, teriyaki sauce, honey, and remaining 1 tables poon oil. Add chicken mixture, cherries, carrots, green onion, and almonds; toss to comb ine. Spoon chicken mi xture evenly into lettuce leaves and roll leaves around filling to serve. Makes 4 servings. Per serving: 315 ca lories, 9.7 g total fat (1.4 g saturated fat 3.3 g fiber, and 11. ), 2 g protein.
FEBRUARY 2017
• COU NTRY L I V I N G
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1/18/17 4:33 PM