Serves: 4
Ingredients
• 1 tablespoons sesame oil
• 1 tablespoon finely chopped peeled fresh ginger
• 3 green onions, chopped thinly
• 1-1.5 lbs. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 (8 oz.) can sliced water chestnuts, rinsed and chopped
• 1/4 cup purchased Hoisin sauce
• 1 tablespoon finely chopped peeled fresh ginger
• 3 green onions, chopped thinly
• 1-1.5 lbs. boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1 (8 oz.) can sliced water chestnuts, rinsed and chopped
• 1/4 cup purchased Hoisin sauce
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon unseasoned rice vinegar
• 1/2 cup finely julienne (very fine match stick pieces) chopped carrots
• 12 large leaf lettuce leaves
• 1 teaspoon unseasoned rice vinegar
• 1/2 cup finely julienne (very fine match stick pieces) chopped carrots
• 12 large leaf lettuce leaves
Directions
Heat a wok or a 12-inch heavy skillet over moderately high heat until almost smoking, then add oil. Add ginger, salt, and 2 tablespoons chopped green onions and stir-fry about 35 to 45 seconds.
Add chicken and stir-fry until just cooked through and no longer pink, about 2 minutes.
Add water chestnuts, Hoisin sauce, Worcestershire sauce, vinegar, and carrots and stir-fry until heated through, about 1 minute.
Spoon chicken mixture into lettuce leaves and wrap leaves around filling to eat.
Served with cucumber salad and Trader Joe's Chili Edamame
Nutrition Information per Serving
Calories: 259
Fat: 5g
Fiber: 3
Protein: 28g
Recipe adapted from lowfatlifestyle.com
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