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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 3 |
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Another one of my creations...several recipes tweaked together and made Flat Belly Style!! I use either chicken I grill with s/p and Chinese 5 spice or tofu sauteed in oil. Ingredients:
1 tablespoon canola oil |
3 minced garlic cloves |
2 cups bean sprouts |
1/2 cup mushroom, diced |
2 carrots, grated |
1 1/2 cups green cabbage, thinly sliced |
2 cups cooked chicken |
1 tablespoon lime juice |
1 tablespoon rice wine vinegar |
1 tablespoon sugar |
1 teaspoon sesame oil |
2 teaspoons reduced sodium soy sauce |
2 tablespoons clam juice |
8 lettuce leaves |
1/2 cup basil, chopped |
1/2 cup peanuts, chopped |
Directions:
1. Heat oil and saute garlic, one minute. Add bean sprouts, mushrooms, carrots and cabbage-stir and cover. Cook over medium-low heat for 10-15 minutes or until veggies are soft (stir veggies around during this time, each time replacing the lid).
2. Combine chicken, lime juice, rice wine vinegar, sugar, sesame oil, soy sauce, and fish sauce in separate bowl while veggies cook.
3. Add chicken to veggie mix and cook until moisture is mostly evaporated.
4. Serve in lettuce with 2 tablespoons chopped peanuts and basil to taste.
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