Kona Grill Restaurant Copycat Recipe
1 cup teriyaki sauce
1/3 cup sweet chili sauce
1/4 cup soy sauce
1 tablespoon fresh ginger, minced or grated
red pepper flakes, to taste
1 1/2 pounds boneless, skinless chicken breast, diced into small pieces
2 tablespoons oil
salt and pepper, to taste
2 tablespoons oil
1/2 cup sliced green onion
2 cloves garlic, minced
1/2 cup chopped water chestnuts
1/2 cup pine nuts (chopped cashews work great too)
1/3 cup chopped mushroom (optional)
1 head butter lettuce
remaining teriyaki mixture (about 3/4 cup)
1/4 teaspoon Sriracha sauce (or to taste, depending on how spicy you like it)
1-2 tablespoons creamy peanut butter
To make the lettuce wraps: Combine teriyaki sauce, chili sauce, soy sauce, ginger, and red pepper flakes in a bowl. Mix well and set aside. In a large skillet, heat oil over medium heat. When oil is hot, add chicken. Season chicken lightly with salt and pepper. When chicken is white on all sides (doesn't need to be completely cooked through), remove chicken from skillet and set aside on a plate. Discard any extra juices.
In the same skillet, heat 2 tablespoons oil over medium high heat. Add onion, garlic, water chestnuts, pine nuts, and mushrooms and saute for about 1 to 2 minutes. Stir in about 1/2 of the teriyaki mixture and chicken to the skillet. Cook uncovered, for about 7 to 8 minutes, stirring often until chicken is cooked through. Serve with butter lettuce.
For the dipping sauces: Heat remaining teriyaki sauce in a small sauce pan. Simmer for about 5 minutes. Remove from heat and divide into 2 small bowls (one for spicy teriyaki sauce, one for peanut sauce). In one bowl, add about 1/4 teaspoon Sriracha sauce (or more to taste) and mix well.
In the other bowl, add 1 to 2 tablespoons creamy peanut butter (or to taste), mix until creamy and smooth.
Labels: Kona Grill