Teriyaki Chicken Lettuce Cups

{"handle":"teriyaki-chicken-lettuce-cups","title":"Teriyaki Chicken Lettuce Cups","seoTitle":"Teriyaki Chicken Lettuce Cups","ingredients":"

• 1 tablespoon extra virgin olive oil (EVOO)
• 4 chicken breasts, cut into bite-sized chunks
• 1/2 cup teriyaki sauce
• 2 tablespoons brown sugar
• 1 head iceberg lettuce, remove each leaf carefully to create cups
• 4 carrots, cut into matchsticks
• 4 zucchini, cut into matchsticks

","preparation":"

In a large skillet with 1 turn of the pan of EVOO, brown the chicken on all sides, about 5 minutes.

Add the teriyaki sauce and brown sugar, and cook until the sauce is reduced and the chicken is cooked through, about another 2 minutes.

Serve the chicken in the iceberg lettuce cups garnished with carrots and zucchini sticks.

","tags":"appetizers,brunch,dinner,lunch,poultry,Rachael Ray Show,sauté,simmer,snacks,vegetables","publishDate":"2009-08-18T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}