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KIWI Magazine

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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

Ingredients

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

Directions

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.

Makes 4 servings (2 wraps per serving)

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

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