1/4 cup soy sauce
4 cloves garlic, minced
1/2 teaspoon ground ginger
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 tablespoon peanut oil
12 Bibb lettuce leaves (1 head)
3/4 cup shredded carrots
1 cup fresh bean sprouts
1/3 cup sliced scallion
Asian sesame dressing for drizzling
DirectionsIn a large resealable plastic bag, combine soy sauce, garlic, ginger, and chicken; seal bag and marinate 30 to 60 minutes in refrigerator.
In a large skillet over medium-high heat, heat oil until hot. Add chicken chunks, discarding excess marinade, and cook 6 to 8 minutes, or until no longer pink.
Place lettuce on serving platter and top evenly with chicken, carrots, bean sprouts, and scallion. Drizzle with dressing and serve.