Recipe adapted from my friend, Sue Welch
8 boneless skinless chicken breasts
1 cup Soy Vay Veri Veri Teriyaki (or your favorite homemade teriyaki_
Bib lettuce, washed, dried and separated into leaves
English cucumber, sliced thinly
Red bell pepper, sliced
Sliced mushrooms, seasoned and sautéed in olive oil
Marinate chicken in teriyaki at least an hour and up to overnight. Grill, cool and shred.
Set out bowls of all the ingredients. Fill each lettuce leaf with shredded chicken and add desired ingredients. Top with peanut sauce.