There's more than one way to have a crunchy dinner, this meal bringing several satisfactory snaps. There's the filling, delicious chicken bathed in a teriyaki-Sriracha-honey combination that's lip-smacking serendipity, with the small slivers of crunch in matchstick carrots. Then there's the lettuce cup; every bite into these fresh wonders is refreshingly toothsome. And for that nutty nibble, slivered almonds on top provide a perfect bit to tear through. Don't worry about the noise; you won't hear a single sound outside your satisfied ahhhs.
Separate leaves of lettuce for cups.
Pat chicken thighs dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Start the Filling
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add diced chicken to hot pan and stir occasionally until browned on two sides, 3-5 minutes.
Add the Carrots
Add matchstick carrots to pan. Stir often until carrot is tender and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Finish the Filling
Remove from burner.
Stir teriyaki glaze, honey, and Sriracha (to taste) into pan until chicken is fully glazed.
Finish the Dish
Spoon filling into lettuce cups.
Plate dish as pictured on front of card, garnishing lettuce cups with almonds. Bon appétit!