Yield: About 6 wraps
1 3/4 lbs boneless, skinless chicken breasts, diced into small pieces
2 1/2 Tbsp olive oil, divided
1/2 cup Soy Vay Veri Veri Teriyaki Sauce and Marinade
2 Tbsp water
1 Tbsp cornstarch
1 Tbsp honey
1 cup sliced green onions, divided
1 clove garlic, minced
1 red bell pepper, cored, seeded and diced
1 (8 oz) can sliced water chestnuts, chopped
1 cup shredded carrots (2 medium)
Romaine or iceberg lettuce leaves, for serving
1/2 cup roughly chopped unsalted cashews
Heat 1 Tbsp oil in a large non-stick skillet over medium-high heat. Add chicken and saute 3 1/2 – 4 minutes, or until cooked through, tossing occasionally. Transfer chicken to a plate, add remaining oil and repeat with remaining chicken. While chicken is cooking, whisk together teriyaki sauce, water, cornstarch and honey, set aside.
Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add garlic and 3/4 cup green onions and saute 20 seconds. Add bell pepper and water chestnuts and saute 2 minutes. Whisk sauce mixture once more and pour into skillet. Cook, stirring constantly, 1 minute. Add chicken, leaving excess juices on plate, and carrots, toss and let warm through. Serve over lettuce leaves with remaining 1/4 cup green onions.