Tonight’s dinner involved lots of chopping. First I cut up one pound of chicken tenderloins into small pieces, sprinkled with pepper, and sauteed them them in EVOO in a skilled. Next I chopped up an onion, red pepper, green pepper, mushrooms, and a can of water chestnuts (accidently bought whole water chestnuts, which were a pain to slice and dice! fail!). After the chicken was cooked through, I set it aside and sauteed the ingredients below (as well as two cloves of minced garlic).
To this bounty of veggies, I added 1/3 cup teriyaki sauce (the same kind used in the kabobs shown in my last post) and a splash of soy sauce, added the chicken back in and stirred. This mixture was scooped into Boston lettuce leaves, to create these “Spicy Chicken Lettuce Wraps,” based on the recipe in the June/July 2010 issue of Taste of Home magazine. The lettuce wraps were topped with chopped peanuts and green onions, and served with a side of peanut sesame noodles. Super tasty!! I’ll make these again, but next time use stronger lettuce!