Things You'll Need:
- La Choy® Teriyaki Marinade & Sauce, divided
- Ground chicken or boneless, skinless chicken thighs, finely chopped
- La Choy® Bamboo Shoots sliced, drained.
- La Choy Bean Sprouts
- Pure Wesson® Vegetable Oil
- Chili oil
- Iceberg lettuce leaves
- La Choy® Sweet and Sour Sauce,
- La Choy® Rice Noodles and , optional
- shredded carrots
- frozen multi color bell peppers
- onion
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Step 1
3/4 cup La Choy® Teriyaki Marinade & Sauce, divided
1-1/4 pounds ground chicken or boneless, skinless chicken thighs, finely chopped
1 can (8 oz each) La Choy® Bamboo Shoots sliced, drained.
1 can (14 oz ) La Choy Bean Sprouts
2 tablespoons Pure Wesson® Vegetable Oil
3 tablespoons chili oil
9 iceberg lettuce leaves
La Choy® Sweet and Sour Sauce, La Choy® Rice Noodles and , optional
1 cp shredded carrots
1 bag frozen multi color bell peppers
1 lg onions -
Step 2
Slice chicken as thin as you can possibly put it. in a medium bowl. Season with lemon pepper, garlic and
Marinate with 1/2 cup of the teriyaki sauce. -
Step 3
Cut onion in half, Than slice thin. Set aside , in a small bowl
-
Step 4
Add chicken and ; stir to coat. Marinate 30 minutes.
-
Step 5
sauté multi color peppers, onions, carrots, been sprouts, bamboo shoots vegetable oil in wok or large skillet. Add chicken and 1 tbl of chili oil. Cook until no longer pink.
-
Step 6
Whisk together the remaining 1/4 cup teriyaki sauce and chili oil in small bowl. Place chicken in lettuce leaves.
Comments
imsummertoo said
on 7/31/2009 I love these things! I'll have to try it. I'm going to recommend you!
FrazzledNanny said
on 3/27/2009 Can't wait to try this. Thanks for the directions and recipe. 5*
VirtualWorker said
on 2/10/2009 Hi there,
Keep up the good work, five stars!
VirtualWorker
FrazzledNanny said
on 1/29/2009 Thanks for he great recipe. 5*
Geargirl113 said
on 1/16/2009 I love lettuce wraps when I am out. I will have to try this.