Asian Chicken in Lettuce Cups
Ingredients:
1 head romaine lettuce
2 tsp. cornstarch
1 Tbsp. water
1 Tbsp. canola oil
2 tsp. sesame oil
1 Tbsp. ginger, chopped
1 Tbsp. garlic, chopped
1/8 tsp. red pepper flakes
1 lb. chicken thighs, ¼-inch diced
3 Tbsp. reduced sodium soy sauce
1 Tbsp. hoisin sauce
2 Tbsp. cilantro, chopped
2 cups brown rice
4 green onions, thinly sliced
1 cup shredded carrot
Directions:
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Wash lettuce and separate leaves, dry with paper towels and place in large zip lock bag. Refrigerate.
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In small bowl, mix cornstarch with cold water and set aside.
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Heat canola oil and sesame oil in large sauté pan over medium heat. Add ginger, garlic and red pepper flakes. Cook for 1 minute.
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Add diced chicken and cook for 3-5 minutes.
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Add cornstarch mixture, soy sauce, hoisin, Cook for 2-3 minutes. Add cilantro and remove from heat.
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To serve: spoon rice and chicken mixture into each lettuce cup, top with shredded carrot and green onion.
Serves: 4
Calories per serving: 425
Calories equivalent: 4 oz. protein, 1 carbohydrate, 1/2 vegetable, 1 fat
Recipe Courtesy California Health & Longevity Institute