 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Forget the chicken sandwich have a few of these leafy treats. When Daniel Green needed to drop a considerable amount of weight eight years ago, he didn't just go on a diet: He learned to cook and create his own lowfat meals. Nearly 70 pounds lighter, he launched an international modeling career only to find he'd rather be in the kitchen than on the catwalk. Now Green shares cooking tips on British television and here for Self, in this moo shuinspired dish. Its do-it-your Self assembly is perfect for dinner with friends. Ingredients:
1 head romaine lettuce |
1 tbsp olive oil |
1 clove garlic, peeled and crushed |
1/2 large onion, diced |
1 1/2 lb chicken breast, diced |
1 tbsp soy sauce |
1 tbsp fish sauce (found at asian grocery stores) |
1 tbsp sherry (or 3 tbsp vegetable broth) |
6 large shiitake mushrooms, diced |
1/4 cup water chestnuts, diced |
1/4 cup carrots, shredded |
2 tbsp cornstarch |
plum sauce (found at asian grocery stores) |
Directions:
1. Rinse lettuce leaves and spin dry. Heat oil in a large pan. Add garlic and onion and cook over medium-high heat 1 minute, stirring often. Add chicken and cook 5 minutes. Add soy sauce, fish sauce, sherry, mushrooms, water chestnuts, and carrots and cook 5 minutes more. Whisk cornstarch with 2 tbsp water; add to pan and stir until sauce has thickened. Place mixture in a serving dish.
2. For wraps: Spoon chicken onto a lettuce leaf and season with plum sauce.
3. Nutritional analysis per serving (for 4 oz chicken, or 5 small wraps): 328 calories, 8 g fat (2 g saturated fat), 25 g carbohydrates, 39 g protein Nutritional analysis provided by Self
|
|