Delicious Asian Style Chicken Salad Wrap - Biggest Loer |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I have not tried it yet. can't wait to. Per serving: 191 calories, 16 g protein, 22 g carbohydrates, 4 g fat (less than 1 g saturated), 33 mg cholesterol, 5 g fiber, 637 mg sodium. Ingredients:
1 (8 ounce) can bamboo shoots, drained and minced |
1 (8 ounce) can water chestnuts, drained and minced |
3 tablespoons sherry wine |
2 tablespoons hoisin sauce |
1 tablespoon unsalted freshly ground peanut butter |
2 teaspoons low sodium soy sauce |
2 teaspoons hot pepper sauce |
2 (1/16 ounce) packets sugar substitute (such as splenda) |
1 tablespoon minced garlic |
1 cup minced onion |
1/2 lb ground chicken breast |
2 teaspoons minced fresh ginger |
1/4 teaspoon salt |
1 teaspoon toasted sesame oil |
8 small leaves butter lettuce |
1 whole green onion, chopped |
1 small cucumber, seeded and sliced into 1-inch strips |
Directions:
1. In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.
2. Mist a large, nonstick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add the onion. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown. Increase the heat to medium-high.
3. Add the chicken, ginger, and salt. Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink. Add the reserved bamboo shoot mixture. Cook for 2 minutes, or until hot. Stir in the sesame oil.
4. Remove the pan from the heat. Spoon the chicken mixture, evenly divided, into the lettuce leaves. Set on a serving dish. Top with green onion and cucumber. Serve immediately.
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