These make a great appetizer...or light entree. I made these along with another appetizer for the four of us and it was a perfect dinner with enough leftover for lunch the following day. Again the recipe is just a guide...I did it by feel...don't be afraid to try a bit of this or a bit of that.Asian Chicken Wraps
2 Boneless Skinless Chicken Breasts, cubed
1 small onion, halved and sliced thinly
1 large carrot, julienned
1/2 green pepper, julienned
vegetable oil
1 T rice wine vinegar
2 T soy sauce
1/4 c teriyaki sauce
1-2 T honey or corn syrup - this is to taste...adjust according to your palette
Cover bottom of skillet with a thin layer of oil. Over medium, slowly cook onions and chicken until onions are softened and chicken is white on the outside. Add carrots and green pepper, you may want to add a splash of water if the pan seems dry. Once vegetables are soft add remaining ingredients and let simmer for a few minutes. Serve with boston lettuce cups.
