Being that we're in peak cherry season right now, I figured I'd better do a little cooking with them before their short season comes to an end. I found some more local sweet cherries grown about 12 miles up the road from me, actually. So I thought they'd be perfect to use in making cherry chicken lettuce wraps, which I found on AllRecipes. I've made lettuce wraps similar to those at PF Changs before and we've loved them, so I thought we'd probably love these, too. These were super easy to make and super tasty, too! My dad was over when we ate them and Carson, my dad, and I all loved them. Kevin would have loved them if he didn't have an allergic reaction to the cherries. :( Even though I sauteed my veggies in with the chicken and didn't leave them raw, he still had a reaction to them. Other than that, this is a great recipe to try!
Cherry Chicken Lettuce Wraps
2 tablespoons canola oil (I used sesame oil for more of an asian flavor)
1 tablespoon minced fresh ginger root
1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce (I didn't have any, so just use 1 T soy sauce and 1 T worchestershire sauce)
1 tablespoon honey
1 pound dark sweet cherries, pitted and halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
12 leaves of lettuce
Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together. (I sauteed all of mine together for a few minutes.)
To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.