1 Head of Butterhead Lettuce
1 Red Bell Pepper
1 Bunch of Green Onions
Crushed Peanuts or Sesame Seeds for Garnish
Wash produce. Julienne-cut bell pepper, shred carrots, finely chop green onions and separate lettuce leaves. Most stores will sell carrots already washed and shredded to save some prep time.
Heat skillet over medium-high and add a tablespoon of your favorite cooking oil. (We love avocado oil.) Break chicken strips apart before opening pouch. Cut open pouch and drain chicken broth. Add chicken to skillet. Break apart chicken strips with tongs. Heat for 1-2 minutes on each side until lightly browned.
Add red bell pepper and carrots to skillet. Saute for 1-2 minutes until softened but still crisp.
Reduce heat to low. Add teriyaki sauce and simmer for 30 seconds stirring with chicken and vegetables to coat with sauce.
Portion chicken and vegetables into 6 lettuce cups. Top with green onions and peanuts (keto eaters) or sesame seeds (paleo eaters) for some texture and crunch.
This dish is all about eating with your hands, so dig in! You can double up the lettuce cups to minimize the mess.