6 oz. Chicken, diced
2 Tbsp. Oil
1 tsp. Cornstarch
1/4 C. Red onions, diced
1/4 C. Red bell pepper, diced
1/4 C. Water chestnuts, diced
1/4 C. Bamboo shoots, diced
1/4 C. Mushrooms, diced
2 Tbsp. Green onions, chopped
1/4 C. Teriyaki sauce
Iceberg Lettuce cups
Slice chicken and coat chicken with ½ Tbsp. oil and 1 tsp. Cornstarch
Heat a pan at high heat - when hot, add oil, chicken and sear about
30 seconds then stir.
Add onions and red bell peppers let sear about 20 seconds.
Add bamboo shoots, water chestnuts and mushrooms and stir-fry about 2 minutes.
Add teriyaki sauce and stir-fry until steaming hot about 2 minutes, and add green onions.
Toss well, remove and serve with lettuce cups. Serves about 4.