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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This recipe came from from Light & Tasty April/May 2006. I like it because it is so simple to make with great flavor. I omitted the carrots though since I am on the South beach diet phase 1.I also used iceburg lettuce because that is what I had on hand. I could eat this every day, diet or no diet. Very satisfying. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cubed |
1 tablespoon peanut oil |
1 1/2 teaspoons peanut oil |
3/4 cup chopped fresh mushrooms |
1 (8 ounce) can water chestnuts, drained and diced |
1 tablespoon minced fresh gingerroot |
2 tablespoons rice vinegar |
2 tablespoons low-sodium teriyaki sauce |
1 tablespoon reduced sodium soy sauce |
1/2 teaspoon garlic powder |
1/4 teaspoon crushed red pepper flakes |
1 1/2 cups shredded carrots |
1/2 cup julienned green onion |
12 bibb lettuce, leaves |
1/3 cup sliced almonds, toasted |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain.
2. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink.
3. Drain and set aside.
4. In a bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil.
5. Stir in the carrots, onions and chicken mixture.
6. Spoon onto lettuce leaves; sprinkle with almonds.
7. If desired, fold sides of lettuce over filling and roll up.
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