Cherry Chicken Lettuce Wraps

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons canola oil
• 1 tablespoon minced fresh ginger root
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 leaves of lettuce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the canola oil in a large skillet over medium-high heat.

2. Add the chicken pieces and cook, stirring, for 4 to 5 minutes until no longer pink and an instant-read thermometer reads 165°F (74°C) in the thickest part.

3. Add the minced ginger root and cook, stirring, for 30 seconds until fragrant.

4. Stir in the rice vinegar, teriyaki sauce and honey and simmer for 1 minute.

5. Add the halved cherries and shredded carrots and cook for 2 minutes, stirring, until the cherries soften slightly.

6. Remove the skillet from the heat and stir in the chopped green onion.

7. Spoon the chicken mixture into the lettuce leaves, sprinkle with the toasted almonds and serve.