Cherry Chicken Lettuce Wraps

This recipe is perfect for weeknight meals. Quick, easy, and delicious!

2 Tbsp Vera Jane's Extra-Virgin Olive Oil
2 Tbsp fresh gingerroot, minced
1¼ lb DLM Boneless, Skinless Chicken Breast, sliced very thin or cut into small cubes
3 Tbsp rice vinegar
4 Tbsp teriyaki sauce
1 Tbsp honey
1/2 cup dried cherries, coarsely chopped
1/2 lb shredded carrots (about 2 cups)
1 bunch green onions, sliced
Crushed chilies (optional)
1/2 cup sliced almonds, toasted
12 romaine lettuce leaves

Heat oil in a large skillet over medium-high heat. Add ginger and chicken and sauté until cooked through, about 8 minutes. Combine vinegar, teriyaki sauce, and honey in a small bowl. Add sauce to chicken in the skillet, reduce heat to medium. Add cherries, carrots, green onions, and chilies (to taste). Cook, stirring constantly, for 2 minutes. Stir in almonds and remove from heat. To serve, spoon chicken mixture onto center of each lettuce leaf.

Makes 4 servings

Per serving: 139 calories; 5g total fat; 1g saturated fat; 27mg cholesterol; 243mg sodium; 10g total carbohydrates; 13g protein;

Allergy Warning: Contains soy and other nuts