1. In a large resealable plastic bag, combine soy sauce, garlic, ginger, and chicken; seal bag and marinate 30 to 60 minutes in refrigerator.
2. In a large skillet over medium-high heat, heat oil until hot. Add chicken chunks, discarding excess marinade, and cook 6 to 8 minutes, or until no longer pink.
3. Place lettuce on serving platter and top evenly with chicken, carrots, bean sprouts, and scallion. Drizzle with dressing and serve.
Recipe and Image from the Mr. Food Test Kitchen
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