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Thursday, June 4, 2015

Chicken Lettuce Wraps

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts, cubed
  • 1 tablespoon peanut oil
  • 1 1/2 teaspoons peanut oil
  • 3/4 cup chopped fresh mushrooms
  • 1 (8 ounce) can water chestnuts, drained and diced
  • 1 tablespoon minced fresh gingerroot
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium teriyaki sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 cups shredded carrots
  • 1/2 cup julienned green onion
  • 12 bibb lettuce, leaves
  • 1/3 cup sliced almonds, toasted

Recipe

  • 1 in a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain.
  • 2 add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink.
  • 3 drain and set aside.
  • 4 in a bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil.
  • 5 stir in the carrots, onions and chicken mixture.
  • 6 spoon onto lettuce leaves; sprinkle with almonds.
  • 7 if desired, fold sides of lettuce over filling and roll up.

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