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A crunchy dish, full of Asian flair, perfect for an appetizer or entrée (depending on the size of the lettuce leaves used). Ginger Teriyaki Spice Blend perfects this addictive dish with savory flavors.
From The Spice & Tea Exchange®2 tsp Ginger Teriyaki Spice Blend½ tsp Ginger Sugar¼ tsp Crushed Red Pepper FlakesFrom the Grocer1 lb boneless chicken thigh meat5 tsp rice wine, divided4 tsp soy sauce, divided4 tsp toasted sesame oil, divided2 tsp cornstarch3 TBS oyster sauce2 TBS vegetable oil, divided2 ribs celery, chopped6 oz mushrooms, sliced½ cup water chestnuts, sliced ¼” thick2 green onions, sliced2 cloves garlic, minced4 pieces romaine lettuce
CUT chicken into 1” thick pieces. Place chicken in a single layer on a baking sheet and freeze for 20 mins.IN a medium bowl, whisk together 2 tsp rice wine, 2 tsp soy sauce, 2 tsp sesame oil, and corn starch.PLACE chicken in food processor. Sprinkle with Ginger Teriyaki Spice Blend. Coarsely chop, approximately 10 pulses. Transfer meat to the medium bowl to marinate. Cover and refrigerate for 15 mins.IN a small bowl, whisk together sauce ingredients: oyster sauce, 1 TBS rice wine, 2 tsp soy sauce, 2 tsp sesame oil, Ginger Sugar, and Crushed Red Pepper Flakes.IN a skillet, heat 1 TBS vegetable oil over high heat. Add chicken and cook and stir for 3-4 mins until opaque. Remove chicken, wipe skillet and add 1 TBS vegetable oil. Once heated, add celery and mushrooms. Cook and stir for 3 mins. Add water chestnuts, green onions, and garlic. Cook and stir for 1 min.ADD chicken to the skillet. Whisk sauce and add sauce to skillet. Toss and heat through.SERVE in lettuce leaves.Yield: 4-6 servingsTotal Time: 50 minsPrep: 35 minsCook: 15 mins
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