Asian cuisine is popular with kids—and these lettuce boats are a fun, healthy dinner option for the whole family to enjoy.
Active time: 15 minutes
Total time: 30 minutes
1⁄4 cup hoisin sauce (available in the ethnic foods section of the grocery store)
2 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons minced fresh ginger sea salt and pepper to taste
11⁄2 pounds fresh organic chicken, sliced
2 tablespoons extra virgin olive oil
1⁄2 cup diced yellow onion
2 garlic cloves, minced
1 cup shredded green cabbage
3⁄4 cup shredded carrots
1⁄2 cup chopped mushrooms
1∕3 cup canned water chestnuts, drained
8 Boston lettuce leaves
chopped green onions, as desired
1. Combine hoisin sauce, soy sauce, sesame oil, gin- ger, salt, and pepper in a medium bowl. Add chicken, tossing to coat. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing for 2 to 3 minutes. Add chicken mixture, sautéing 5 to 6 minutes and stirring occasionally.
3. Stir in cabbage, carrots, mushrooms, and water chestnuts. Continue cooking an additional 3 to 4 min- utes, until chicken is cooked thoroughly. Divide evenly among lettuce wraps. Top with green onions, as desired.
Per serving: calories 448, fat 20 g, protein 52 g, carbohydrates 15 g, fiber 2 g, sugar 8 g
Dairy Free, Egg Free, Nut-Free