Ingredients:
*Â 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
* 1 tablespoon soy sauce
* 1 tablespoon honey
* 1 tablespoon rice vinegar
* 1 teaspoon sesame oil
* 1 teaspoon grated ginger
* 1/2 teaspoon garlic powder
* 1/4 teaspoon red pepper flakes (optional)
* 1 cup shredded carrots
* 1 cup sliced zucchini
* 1/4 cup chopped green onions
* 2 tablespoons sesame seeds
* Lettuce leaves for wrapping (butter lettuce, romaine, or iceberg work well)
Equipment:
* Large skillet or wok
Instructions:
Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes (if using). Set aside.
Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
Add Veggies: Add the shredded carrots and sliced zucchini to the skillet with the chicken. Cook for an additional 5 minutes, or until the vegetables are tender-crisp.
Combine Sauce and Veggies: Pour the sauce over the chicken and vegetables, stirring to coat. Cook for 1-2 minutes more, or until the sauce has thickened slightly.
Assemble Lettuce Wraps: Divide the cooked chicken and vegetable mixture among the lettuce leaves. Top with chopped green onions and sesame seeds.
