1 1/2 Pounds of Chicken Breasts Diced (about three breasts)
4 Tablespoons of Olive Oil
1/2 Cup of Shredded or Diced Carrots
1/4 Cup Chopped Green Onions
1/2 Cup Chopped Cashews
1/2 Cup of Teriyaki Sauce
1/4 Cup Soy Sauce
1/4 Cup Red Chili Sauce
1 Tablespoon Sriracha Sauce
1/2 Teaspoon Red Pepper Chili Flakes
1 Tablespoon of Minced Garlic
1 Tablespoon of Minced Ginger Root
Salt and Pepper to taste
1 Head of Butter Lettuce
Red Chili Sauce
In a small bowl mix your teriyaki, red chili, sriracha and soy sauces together and set aside.
Dice your chicken as small as you can into small cubed pieces.
In a large saute pan add two tablespoons of olive oil and heat on medium-high. Add your diced chicken and cook for about 7-8 minutes until it is cooked through. Season with salt and pepper to your desire and keep the chicken moving while cooking. Remove the cooked chicken into a bowl.
Add your other two tablespoons of olive oil, minced garlic, minced ginger, carrots, and cashews to the same pan. On medium high let this mixture cook for 1-2 minutes. Add the diced cooked chicken back to this pan and mix. Then add in your teriyaki sauce mixture and red pepper flakes. Let all the ingredients heat through and marry together for an additional 1-2 minutes.
Transfer your chicken to a serving plate and top with green onions. I served my chicken with pieces of butter lettuce and three different dipping sauces that were used in the recipe. Peanut sauce and sweet and sour sauce are other great dipping choices. I ate mine like a taco wrap, a little messy, but twice as delicious!
I found all of my sauces at my local grocery store.