Orange Teriyaki Chicken Lettuce Wraps

Made in a pinch

“Orange Teriyaki Chicken Lettuce Wraps are the ideal light and easy weeknight meal. These wraps assemble quickly and will provide you with a filling meal so you can enjoy the rest of the evening with your family.”

MADE IN A PINCH

– 1 lb boneless chicken breasts, trimmed (approx 3 - 4 chicken breasts) – 1/4 cup teriyaki marinade – 1 cup water – 1/2 red bell pepper, diced – 1 large navel orange – 1 tbsp sesame oil – 1 - 1 1/2 cup reserved juice from slow cooker – 1 can water chestnuts, diced – Romaine lettuce hearts – Salted roasted peanuts, crushed – Thai sweet chili sauce

Ingredients

1. In 6 qt slow cooker, add the raw chicken breasts. Pour 1/4 cup teriyaki marinade and 1 cup water over the chicken.

Instructions

2. Cover and cook on his for 3 - 4 hours or 6 - 8 hours on low.

Instructions

3. Once the chicken is cooked, shred the chicken.

Instructions

4. In a large wok pan, add red bell pepper and shredded chicken.

Instructions

5. With a grater or microplane, grate the outside peel of the orange over the chicken and bell pepper mixture.

Instructions

6. Cut orange in half and squeeze the juice from both halves over chicken mixture.

Instructions

7. Pour 2 tbsp of sesame oil over the chicken mixture.

Instructions

8. Using the reserved juice from the slow cooker, start by pouring 1 cups over the chicken mixture. Add an additional 1/2 cup if the mixture is too dry.

Instructions

9. Drain the water chestnuts and add to wok pan. Mix all ingredients well and cook over medium heat until bell peppers are tender.

Instructions

10. Put chicken mixture in romaine lettuce heart. Top with crushed peanuts. Drizzle with thai sweet chili sauce.

Instructions

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Enjoy!

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