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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.
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