chicken lettuce cups


  • 2 tsp peanut or canola oil
  • 1/2 cup chopped vidalia onion
  • 1 1/2 cloves garlic, minced
  • 1 1/2 cup minced gingerroot
  • 1/2 cup water chestnuts, drained and chopped
  • 1 cup diced cooked skinless dark-meat chicken (recipe here)
  • 2 tbsp low-sodium chicken broth
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 1 pinch ground black pepper
  • 2 cups cooked brown rice (or quinoa) 
  • 2 scallions, thinly sliced
  • 4 Bibb lettuce leaves, washed
  • 1 tsp black sesame seeds

 Heat oil in a large saute pan over medium-low heat. Add onion and saute for 3 minutes. Reduce heat to low. Add garlic and gingerroot and saute for 1 minute. Add water chestnuts and cook 1 more minute.

Add chicken, broth, soy sauce, vinegar, and pepper; stir well. Add rice and cook for 3 minutes. Remove from heat and stir in scallions. Divide chicken mixture equally among lettuce leaves. Sprinkle with sesame seeds and serve. Makes 2 Servings.

Nutrition Per Serving: 460 calories, 6 grams fiber, 25 grams protein

Source: Women’s Health 


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