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Ingredients

• 1 (8 oz) can sliced water chestnuts, chopped
• 1 cup shredded carrots (2 medium)
• 1/2 cup roughly chopped unsalted cashews
• 1 Tbsp cornstarch
• 1 clove garlic, minced
• 1 cup sliced green onions, divided
• 1 Tbsp honey
• Romaine or iceberg lettuce leaves, for serving
• 2 1/2 Tbsp olive oil, divided
• 1 red bell pepper, cored, seeded and diced
• 1 3/4 lbs boneless, skinless chicken breasts, diced into small pieces
• 1/2 cup Soy Vay Veri Veri Teriyaki Sauce and Marinade
• 2 Tbsp water

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat.
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Step 2

• Add chicken and saute 3 1/2 - 4 minutes, or until cooked through, tossing occasionally.
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• Length: 4 minutes

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Step 3

• Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.
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Step 4

• Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat.
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Step 5

• Add garlic and 3/4 cup green onions and saute 20 seconds.
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Step 6

• Add bell pepper and water chestnuts and saute 2 minutes.
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• Length: 2 minutes

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Step 7

• Whisk sauce mixture once more and pour into skillet. Cook, stirring constantly, 1 minute.
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• Length: 1 minutes

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Step 8

• Add chicken, leaving excess juices on plate, and carrots, toss and let warm through.
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Step 9

• Serve over lettuce leaves with remaining 1/4 cup green onions. Recipe source: Cooking Classy
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