Sunday, February 26, 2017
teriyaki chicken lettuce wraps... 40 minutes
1 small sweet potato, peeled and cubed
3 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, chopped
1 zucchini, diced
1/2 cup diced red onion
1 teaspoon minced garlic
1/3 cup teriyaki sauce
1/8 teaspoon black pepper
1 teaspoon cornstarch
1 head iceberg lettuce
2 tablespoons chopped scallions
Preheat oven to 425 degrees. Toss sweet potatoes with 1 tablespoon oil and 1/2 teaspoon salt. Spread in a single layer on a rimmed baking sheet. Bake until crispy, about 15-20 minutes. Let cool.
Heat 1 tablespoon oil in a medium nonstick skillet over medium high. Add chicken, and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove chicken from skillet. Heat remaining tablespoon oil in same skillet over medium-high; add zucchini, onion, and garlic, and cook, stirring often, until tender, about 5 minutes. Return chicken to skillet; add teriyaki sauce, pepper, and stir to combine. Stir together cornstarch and 1 tablespoon cold water in a small bowl until smooth. Add to chicken mixture; cook stirring occasionally, until thickened, about 1 minute. Cut and remove for from bottom of lettuce and discard. Separate leaves and top with chicken mixture, then sweet potatoes, and finish with scallions.