Culinary Tools:
- Shears (4-piece Carving Set)
- Chef’s Knife
- Bamboo Cutting Board
- Royal Cutter™ (Cone #3)
- 1-quart Mixing Bowl
- 10½-inch Skillet with Cover
Ingredients:
- 4 iceberg lettuce leaves
- 1/3 cup canned water chestnuts, drained and cut into strips
- 1/3 cup mushrooms, sliced
- 1/3 cup red bell pepper, julienned
- 1/3 cup carrot, shredded with Cone #3
- 1 cup water
- 1 teaspoon chicken base
- ¼ cup teriyaki sauce
- ¼ cup soy sauce
- 1 teaspoon sugar
- 1teaspoon olive oil
- 1 pound chicken, ground
- 1 teaspoon garlic, minced
- Salt and black pepper to taste
- 2 ounces rice noodles, crispy/precooked
Procedure:
- Wash lettuce leaves well; dry leaves and cut edges to get cups shapes.
- Cut all other vegetables.
- In the 1-quart Mixing Bowl, add water, chicken base, teriyaki sauce, soy sauce and sugar. Stir all ingredients well and set aside.
- Add olive oil to the skillet, and preheat at medium-high for 3 minutes, or until oil is very hot.
- Add ground chicken, garlic, salt and pepper to taste; cook for 3 minutes, while continuously stirring. Reduce heat to medium and add water chestnuts, mushrooms, bell pepper and carrot; cook for 3 more minutes.
- Add reserved sauce. Reduce temperature to low, cover with the Redy-cook® valve closed and cook for 5 more minutes; turn off stove.
- Add a portion of chicken on each lettuce cup and top with rice noodles. Serve right away.