I won't lie and say this is EASY...but it is WORTH it. Better than P.F. Chang's and better than Yard House. You won't have any left overs.
- 1 c. teriyaki sauce
- 1/3 c. sweet chili sauce
- 1/4 c. soy sauce
- 1 Tbsp. fresh ginger (finely minced or grated)
- red pepper flakes, to taste
- 1 1/2 lbs. boneless, skinless chicken breast, diced into small pieces
- 2 Tbsp oil
- salt and pepper, to taste
- 2 Tbsp. oil
- 1/2 c. sliced green onion
- 2 cloves garlic, minced
- 1/2 c. chopped water chestnuts
- 1/2 c. pine nuts (chopped cashews work great too)
- 1/3 c. chopped mushroom (optional)
- 1 head butter lettuce
- remaining teriyaki mixture (about 3/4 c.)
- 1/4 tsp. Sriracha sauce (or to taste-- depending on how spicy you like it)
- 1-2 Tbsp. creamy peanut butter
- Combine teriyaki sauce, chili sauce, soy sauce, ginger, and red pepper flakes in a bowl.
- Mix well and set aside.
- In a large skillet, heat oil over medium heat. When oil is hot, add chicken.
- Season chicken lightly with salt and pepper. When chicken is white on all sides (doesn't need to be completely cooked through), remove chicken from skillet and set aside on a plate. Discard any extra juices.
- In the same skillet, heat 2 Tbsp oil over medium-high heat. Add onion, garlic, water chestnuts, pinenuts, and mushrooms and saute for about 1-2 minutes.
- Stir in about 1/2 of the teriyaki mixture and chicken to the skillet. Cook uncovered, for about 7-8 minutes, stirring often until chicken is cooked through. Serve with butter lettuce.
For the dipping sauces:
- Heat remaining teriyaki sauce in a small sauce pan. Simmer for about 5 minutes.
- Remove from heat and divide into 2 small bowls (one for spicy teriyaki sauce, one for peanut sauce).
- In one bowl, add about 1/4 tsp. Sriracha sauce (or more to taste) and mix well.
- In the other bowl, add 1-2 Tbsp. creamy peanut butter (or to taste), mix until creamy and smooth.