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Prep Time: 17 Minutes Cook Time: 12 Minutes |
Ready In: 29 Minutes Servings: 6 |
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A simple and easy meal from Preventions Diabetes DTOUR. Nutritional Summary: Calories:293, Carbohydrates(g):16, Calcium(mg):68, Fiber(g):3, Omega-3(g):1.42 Ingredients:
2 tablespoons hoisin sauce |
2 tablespoons rice wine vinegar |
1 tablespoon reduced sodium soy sauce |
1 teaspoon toasted sesame oil |
1 lb boneless skinless chicken breast, cut into 1/4-inch cubes |
4 scallions, chopped |
2 carrots, shredded (about 1 1/2 c) |
1 garlic clove, minced |
1 tablespoon ginger, chopped finely |
1/4 cup water |
2 ounces walnuts, toasted and coarsely chopped (1/2 c) |
1 cup sliced water chestnuts, canned |
12 bibb lettuce or 12 boston lettuce leaves |
Directions:
1. In a medium bowl, stir together the hoisin, vinegar, soy sauce, and oil.
2. Stir in the chicken, tossing to coat.
3. Let stand 10 minutes.
4. Heat a nonstick skillet coated with cooking spray over medium heat.
5. Remove the chicken from the marinade with a slotted spoon.
6. Reserve the marinade.
7. Cook chicken for 5 minutes, stirring, until browned.
8. Add the scallions, carrots, garlic, and ginger and cook for 3 minutes, or until tender.
9. Stir in the reserved marinade and the water.
10. Cook, bringing to a boil and stirring constantly, for 1 to 2 minutes, or until thickened.
11. Stir in the walnuts and water chestnuts.
12. Place 3 lettuce leaves on each of 4 plates and fill with 1/4 c of the chicken mixture.
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