1 1/3 cups Yoshida Original Gourmet sauce (or your favorite teriyaki)
1 cup brown rice
1 cup chicken broth
1 cup chopped cucumber
1/4 cup dry roasted peanuts, chopped
2 tablespoons ranch dressing
Head of iceberg lettuce
Instructions
Place chicken and all but 2 tablespoons of the teriyaki marinade in a large resealable bag. Place in 9x13 pan. Refrigerate, turning bag occasionally, at least 30 minutes.
Heat gas grill on medium-high heat. Remove chicken from marinade and discard marinade. Place chicken onto grill, close lid and grill, turning once, until chicken is no longer pink and juices run clear when pierced with fork. Coarsely chop grilled chicken.
Meanwhile, prepare rice according to package directions using chicken broth in place of water.
Combine rice, remaining 2 tablespoons teriyaki, chopped chicken and all remaining ingredients except lettuce in large bowl; mix well.
Serving
Suggestions
To serve, spoon about 1/3 cup chicken mixture onto each lettuce leaf; fold or roll up lettuce leaf and enjoy.
Originally Submitted
1/17/2014
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