1 lb. skinless, boneless chicken breasts, cut into thin strips
Combine 1 Tbsp. each of cornstarch and Teriyaki Sauce in medium bowl; stir in chicken. Let marinate 15 minutes. Meanwhile combine water, 1-1/2 Tbsp. cornstarch and 1/4 cup Teriyaki Sauce; set aside. Pour boiling water over bean sprouts; let stand 1 minute. Drain and rinse with cold water; drain thoroughly. Toss sprouts with lettuce; place on serving platter.
Heat Garlic Liquid Spice in large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Add carrots and onion; stir-fry 4 minutes. Add chicken and Teriyaki Sauce mixture. Cook and stir until sauce boils and thickens. Spoon over lettuce.
Makes 4 servings
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