RECIPE Healthy chicken lettuce wrap
Ingredients
Ingredients
1.5 lbs chicken breast diced
1 small onion finely chopped
2 garlic cloves minced
1/2 inch knob ginger minced
1 small zucchini diced
1 small bell pepper diced
1 cup cashews coarsely chopped
2 green onion sprigs chopped
1/4 cup cold water
2 tbsp soy sauce I used aminos
2 tbsp maple syrup or honey
1 tbsp rice vinegar
1/2 tbsp cornstarch
1 head of butter iceberg or Romaine lettuce, leaves separated
1 tbsp avocado or any oil for frying
Preparations
Make sure all ingredients are chopped and ready.
Preheat large ceramic non-stick skillet on medium heat and add cashews. Pan fry until toasted, stirring constantly. Transfer to a bowl and set aside.
Return skillet to medium heat and swirl oil to coat. Add onion, garlic and ginger; cook for 1 minute, stirring constantly.
Add chicken and cook for 10 minutes, stirring occasionally.
Right before chicken is done cooking, in a small bowl add cold water, soy sauce, maple syrup, rice vinegar and cornstarch; whisk with a fork. Add to the chicken long with zucchini and bell pepper; cook for 1 minute or until sauce has thickened. Stir in cashews and green onions.
Serve chicken lettuce wraps immediately. To assemble, use 2-3 stacked lettuce leaves (depending on its thickness) and spoon desired amount of filling on top. If someone is very hungry, serve over a bed of brown rice or quinoa.
Store: Refrigerate filling in an airtight container for up to 3 days. Reheat on a skillet before assembling lettuce wraps. You can also refrigerate washed lettuce leaves wrapped in linen towel for up to 3 days.
Notes
. Notes
Instead of chicken breast you can use diced chicken thighs, and ground chicken or ground turkey.
Nutrition
Calories: 301kcal | Carbohydrates: 19g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 319mg | Potassium: 801mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1660IU | Vitamin C: 36mg | Calcium: 37mg | Iron: 3mg
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