Ingredients:
- 1/2 c. teriyaki sauce
- 2 1/3 Tbsp. sweet chili sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. fresh ginger (finely minced or grated)
- red pepper flakes, to taste
- 1 1/2 Lbs. boneless, skinless chicken breast, diced into small pieces
- 2 Tbsp oil
- salt and pepper, to taste
- 2 Tbsp. oil
- 1/2 c. sliced green onion
- 2 cloves garlic, minced
- 1/2 c. chopped water chestnuts
- 1/2 c. chopped cashews
- 1/3 c. chopped mushroom
- 1 head romaine lettuce
Instructions:
- Combine teriyaki sauce, chili sauce, soy sauce, ginger, and red pepper flakes in a bowl.
- Mix well and set aside.
- In a large skillet, heat oil over medium heat. When oil is hot, add chicken.
- Season chicken lightly with salt and pepper. When chicken is white on all sides (doesn't need to be completely cooked through), remove chicken from skillet and set aside on a plate. Discard any extra juices.
- In the same skillet, heat 2 Tbsp oil over medium-high heat. Add onion, garlic, water chestnuts, cashews, and mushrooms and sauté for about 1-2 minutes.
- Stir in the teriyaki mixture and chicken to the skillet. Cook uncovered, for about 7-8 minutes, stirring often until chicken is cooked through. Place a romaine lettuce leave on a hinged roll and add desired amount of chicken mixture. Drizzle with sriracha sauce for extra heat.
