Makes 12 servings
1 Tablespoon walnut oil
1-1/4 lbs. skinless, boneless chicken breasts, cut into bite-size pieces
2 Tablespoons rice wine vinegar
2 Tablespoons reduced sodium soy sauce
2 Tablespoons honey
1 cup shredded carrots
1/3 cup sliced almonds
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
12 leaves Boston Bibb or butter lettuce
Rinse whole lettuce leaves and pat dry. Add 2 teaspoons oil to a large skillet over medium heat, sauté the chicken, onions, garlic and mushrooms until cooked thoroughly, about 7 to 10 minutes. In a medium bowl, whisk together remaining oil, rice wine vinegar, soy sauce and honey until thoroughly mixed. Add chicken, carrots and almonds. To serve, allow guests to scoop chicken mixture onto a lettuce leaf. Wrap the lettuce around the meat like a burrito.
Recipe courtesy of the National Honey Board.