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CHICKEN TERIYAKI LETTUCE CUPS Recipe

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This recipe for CHICKEN TERIYAKI LETTUCE CUPS is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small sweet potato, peeled and cubed
3 tablespoons oil, divided
¾ teaspoon kosher salt, divided
1 ½ cups chopped chicken breast
¼ cup diced zucchini
2 tablespoons diced red onion
1 teaspoon chopped garlic
¼ cup teriyaki sauce
pepper
1 teaspoon cornstarch
1 head iceberg lettuce
2 tablespoons chopped scallions
Directions:
Directions:
Preheat oven to 450° and toss sweet potatoes with 1 tablespoon oil and pinch of salt. Spread in single layer on baking sheet and cook for 15-20 minutes.

Heat 1 tablespoon oil in pan over medium high and cook chicken until browned, about 3 minutes. Remove from pan.
Heat 1 tablespoon oil and add zucchini, onion and garlic and cook, stirring frequently until tender, about 3 minutes.

Return chicken to pan and add teriyaki sauce and salt and pepper, stir to combine. Mix cornstarch and 1 tablespoon cold water until smooth, adding to chicken mixture stirring until thickened, about 1 minute.

Cut bottom of lettuce core and remove leaves and top with chicken mixture, sprinkle sweet potatoes and scallions on top to serve.

 

 

 

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