Makes 4 servings
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
1 1⁄2 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
Asian cuisine is popular with kids—and these lettuce boats are a fun, healthy dinner option for the whole family to enjoy.
1. Combine hoisin sauce, soy sauce, sesame oil, ginger, 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, sautéeing for 2 to 3 minutes. Add chicken mixture, sautéeing 5 to 6 minutes and stirring occasionally.
3. Stir in cabbage, carrots, mushrooms, and water chestnuts. Continue cooking an additional 3 to 4 minutes, until chicken is cooked thoroughly. Divide evenly among lettuce wraps. Top with green onions, as desired.
Carbohydrates: 15 g
Fat: 20 g
Protein: 52 g
Fiber: 2 g