Home Cooks > Recipes
2-1/4 pounds chicken breasts, skinned and boned
4 tablespoons Kikkoman Soy Sauce, divided
5-1/2 teaspoons cornstarch, divided
4 teaspoons minced garlic, divided
3/4 teaspoon sugar
2 tablespoons vegetable oil, divided
1 cup diced carrot
1/2 cup chopped green onions and tops
1/4 cup chopped toasted almonds
1 tablespoon minced fresh cilantro
1 head butter or iceberg lettuce, separated into leaves
Cut chicken into 1/2-inch pieces. Combine 3 tablespoons soy sauce, 4-1/2 teaspoons cornstarch, 3 teaspoons garlic and sugar in small bowl; stir in chicken. Let stand 15 minutes. Meanwhile, combine remaining 1 tablespoon soy sauce, 1 teaspoon cornstarch and 1/3 cup water. Heat 1 tablespoon oil in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot and remaining 1 teaspoon garlic; stir-fry 1 minute. Add green onions; stir-fry 1 minute longer. Add soy sauce mixture and chicken; cook and stir until mixture boils and thickens. Remove from heat and stir in almonds and cilantro. To serve, fill each lettuce leaf with about 1/4 cup chicken mixture; wrap lettuce around filling and eat out of hand.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce.
On any one (1) Kikkoman product.