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| INGREDIENTS |
- About 12 nice lettuce leaves
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2 tablespoons canola oil, divided
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1 tablespoon minced ginger root
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1¼ pounds boneless, skinless chicken breast, cut into bite-size 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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1 pound dark sweet cherries, pitted and halved
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1½ cups shredded carrotts
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½ cup chopped green onions
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1/3 cup sliced almonds, toasted
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| INSTRUCTIONS |
In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add ginger and chicken; sauté seven to 10 minutes. In a large bowl, whisk together 1 tablespoon oil, vinegar, teriyaki sauce and honey until well mixed. Add the chicken mixture, cherries, carrots, onions, and almonds; toss. Spoon equal amounts of the mixture onto each lettuce leaf and roll up; serve.
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