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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Don't remember where I got this. It's at least 7-10 years and has been buried all this time. Ingredients:
2 tablespoons cooking oil, divided |
1 tablespoon gingerroot, minced |
4 chicken breasts, skinless boneless |
2 tablespoons rice vinegar |
2 tablespoons teriyaki sauce |
1 tablespoon honey |
1 lb dark sweet cherry, pitted and halved |
1 1/2 cups carrots, shredded |
1/2 cup green onion, chopped |
1/3 cup sliced almonds, toasted |
Directions:
1. Heat 1 tbsp oil in a large skillet over med-high heat. Add ginger and chicken and saute until cooked through, about 7-10 minutes.
2. Set aside.
3. In a large bowl, whisk together remaining 1 tbsp oil, vinegar, teriyaki sauce and honey until mixed together.
4. Add chicken mixture, cherries, carrot, green onions and almonds and toss well.S.
5. Serve on large lettuce leaf.
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