2 teaspoons olive oil
2 (2-oz) skinless, boneless chicken breast halves, cut into thin strips
2 tablespoons gated peeled ginger
2 tablespoons teriyaki sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon crushed red pepper
½ teaspoon cornstarch
1 ½ cups grated carrot
1 cup fresh bean sprouts
1 cup snow peas, trimmed & cut lengthwise into thin strips
½ cup sliced green onions
¼ cup sliced almonds, toasted
12 Bibb lettuce leaves
Heat oil in a wok or large nonstick skillet over medium-high heat. Add the chicken and ginger; sauté five minutes or until chicken is done.
Combine teriyaki sauce, rice vinegar, honey, red pepper and cornstarch in a small bowl; stir with a wick. Add teriyaki mixture to chicken mixture in wok, stir in carrot, bean sprouts, now peas and onions. Cook three minutes or until sauce thickens slightly, stirring often. Stir in almonds.
Spoon ¼ cup chicken mixture onto each lettuce leaf; roll up.