This recipe is one of my all time favourites, with delicious intense Asian flavours all bundled in a crisp lettuce leaf for added crunch.
Finely dice with chicken, carrot, celery, zucchini and onion. Combine in a bowl with soy and teriyaki sauce to marinate.
Cook the 1 1/2 cups of buckwheat with boiled buckwheat recipe.
In a pan, heat the olive oil. Cook the chicken and vegetables in batches until chicken is cooked through and browned.
In a lettuce leaf, put about 2 heaped tablespoon of buckwheat kernels and 2 heaped tablespoons of chicken and vegetables. (optional) Sprinkle sesame seeds and coriander on top and serve.
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