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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Try this and tell me what you think. You could substitute Fry Chik (vegetarian chicken).Fresh! Enjoy! Ingredients:
2 tablespoons peanut oil |
2 cloves garlic, minced |
4 boneless skinless chicken breast halves, cut into 1/4 inch slices |
1/3 cup chicken broth |
2 green onions, finely chopped |
1 tablespoon fresh mint leaves |
1 tablespoon chopped cilantro |
1 tablespoon lime juice |
1/2 teaspoon ground red pepper |
1/4 teaspoon ground ginger |
16 leaves bibb lettuce |
1/2 lb bean sprouts |
1/2 cup plain low-fat yogurt |
1/2 cup chopped seeded and peeled cucumber |
1/8 teaspoon dried dill weed, crushed |
Directions:
1. Heat peanut oil in a large skillet over medium high heat 1 minute.
2. Add garlic and chicken; cook, stirring constantly, 3 to 5 mins.
3. or until chicken is lightly browned.
4. Add broth and cook over medium heat until most of liquid evaporates.
5. Stir in green onions and next 5 ingredients.
6. Spoon 2 tbls.
7. chicken mixture onto each lettuce leaf; sprinkle with bean sprouts, and fold over.
8. Serve with cucumber dipping sauce.
9. Cucumber Dipping Sauce: In small bowl, stir together plain low fat yogurt, cucumber and dried dill weed, crushed.
10. Cover, refrigerate until serving time.
11. Makes 1 cup.
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