Ingredients
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1 tablespoon oil
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1 tablespoon ginger (use fresh ginger root, minced)
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1 1/4 lbs boneless skinless chicken breasts, cut into bite-sized pieces
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2 tablespoons rice vinegar
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2 tablespoons teriyaki sauce
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1 tablespoon honey
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8 ounces dark sweet cherries (pitted and halved, or use dried cherries)
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1 1/2 cups carrots, shredded
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1/4 cup almonds, toasted and sliced
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12 romaine leaves
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1/2 cup scallion, chopped
Instructions
- Heat one teaspoon of oil in a large skillet over medium-high heat. Add ginger and chicken and saute until cooked thoroughly (about 7-10 minutes). Set aside.
- In large bowl, whisk together the reserve two teaspoons of oil, rice vinegar, teriyaki sauce, and honey, until mixed thoroughly. Add chicken mixture, cherries, carrot, green onion, and almonds; toss together.
- To serve, spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf. Roll leaf around filling and serve.