By Lisa Instasi / Quil Ceda Creek Casino
We’ve all been enjoying (and maybe recovering from) recent holiday festivities, but we’re not done ringing in more fun this winter.
At Quil Ceda Creek Casino, we’ll be celebrating the arrival of the Lunar New Year on Feb. 10. It is the Year of the Dragon, and the “Q’s” World Flavors station in The Kitchen will turn up the heat with flavorful, spicy teriyaki lettuce boats.
They’ll also make a distinctive addition to the snack lineup as many of you gather the very next day with family and friends to watch the Super Bowl. This easy-to-prepare dish is a tasty addition to any meal or celebration.
Whatever the occasion, we are pleased to share the recipe with you here and know these spicy teriyaki lettuce boats will be a crowd-pleaser.
Spicy Teriyaki Lettuce Boats
(Makes two servings)
1 pound chicken thighs
6 ounces grilled fresh pineapple spears, cut into small chunks
2 sliced green onions (whole, whites and greens)
8 baby romaine lettuce leaves (whole)
12 ounces spicy teriyaki glaze or sauce
Place the chicken thighs in 8 ounces of the spicy teriyaki glaze and marinate for 20 minutes. Place the marinated chicken into a pan coated with oil and cook on medium-high heat. The chicken should reach 165 degrees. Slice the cooked chicken into small, bite size pieces.
Place cut-up chicken back into the pan and add just the prepared whites of the onion and pineapple. Simmer for about four minutes.
Add 4 ounces of spicy teriyaki glaze and simmer for about two minutes, stirring so that sauce coats chicken and pineapple and the mixture is warm.
Spoon the mixture evenly onto the lettuce leaves. Drizzle remaining spicy teriyaki glaze over filled lettuce boats. Evenly sprinkle the sliced green onions over the lettuce boats.
Serve while the filling is warm.
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