How To Prepare
1. Sprinkle chicken strips with garlic powder and pepper. Coat a skillet with cooking spray. Add chicken; cook over medium-high heat for 2 to 3 minutes, or until no longer pink. Remove from pan; keep warm. Add broccoli and 1/4 teaspoon of the ground ginger to skillet. Cook and stir for 2 to 3 minutes, or until vegetables are crisp-tender.
2. In a saucepan, combine peanut butter extract, 2 tablespoons water, teriyaki, minced garlic, and the remaining ginger. Heat over low heat until smooth, whisking constantly.
3. To assemble, spread butter lettuce with peanut sauce. Top with chicken strips and vegetable mixture. Roll up each leaf, securing with a toothpick. Cut in half; serve immediately.
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Ingredients
- 16 ounces skinless, boneless chicken-breast strips
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon black pepper
- Nonstick cooking spray
- 2 1/2 cups packaged broccoli slaw
- 1 teaspoon ground ginger
- 1 tablespoons peanut extract
- 4 tablespoons Mrs. Dash Teriyaki Marinade
- 1 teaspoon minced garlic
- 1 Head of butter lettuce
Ingredients
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