I Heart the Miyos Dynasty

Anyone that knows me, knows how much I love Miyos. I always love to try new sushi, but sometimes I am a creature of habit! Some of my Miyos staples include the lychee-tini, the salmon with cold noodles and garlic green beans, and the chicken lettuce wraps. Ohhh...the barbequed eel is also oh-so-good! Michelle, the hard-working owner, runs a tight ship and I am confident that her recipes are under lock and key.

For now: here is a delish recipe from the winner of The Next Food Network Star.

Chicken Lettuce Cups
Recipe courtesy Guy Fieri

Ingredients
1 tablespoon oil
1 small carrots, diced
1/2 celery rib, diced
1/2 red bell pepper, diced
5 snap peas, diced
1/2 cup diced red onion
1/2 cup mung beans, cut in 1/2
2 chicken breast, diced
6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows
5 fried wonton skins
6 iceberg lettuce leaves
2 tablespoons diced green onions
2 tablespoons crushed, unsalted peanuts
Black sesame seeds, for garnish

Directions
In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.
Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.

Apricot Sesame Sambal Sauce:
1/2 cup soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons sambal hot sauce
3 tablespoons apricot preserves
1/4 cup rice wine vinegar
3 tablespoons hoisin sauce
1 teaspoon minced cilantro
2 teaspoons sesame seeds
1 teaspoon sesame oil
Mix all ingredients thoroughly. Shake before serving.