PREP TIME: 20 MINUTES
COOK TIME: 16 MINUTES
SERVES: 4
INGREDIENTS:
• 12 oz diced boneless, skinless chicken breasts or thighs
• 3 tbsp flour
• 2 tsp vegetable oil
• 1-1⁄3 cups chopped onions
• 2⁄3 cup diced carrots
• 2 cups diced mushrooms
• 3⁄4 cup diced red bell pepper
• 2⁄3 cup diced water chestnuts
• 1⁄2 cup diced green onions
• 1⁄3 cup chopped cilantro
• 8 large Boston lettuce leaves
• 2 tsp sesame seeds
SAUCE:
• 3 tbsp hoisin sauce
• 2 tbsp low-sodium soy sauce
• 2 tbsp rice vinegar
• 1-1⁄2 tbsp brown sugar
• 1 tsp sesame oil
• 1 tsp finely chopped garlic
• 1⁄2 tsp finely chopped ginger
DIRECTIONS:
1. Dust the chicken with flour and sauté in a skillet sprayed with vegetable oil just until cooked. Set aside.
2. In a large, non-stick pan sprayed with vegetable spray, heat the oil then sauté the onions for five minutes or just until browned. Add the carrots and mushrooms and sauté for another eight minutes until tender and no moisture is left from the mushrooms. Add the red pepper and sauté for three minutes. Add the chicken, water chestnuts, green onions and cilantro.
3. Add half the sauce to the chicken mixture. Serve the chicken mixture on the lettuce and top with remaining sauce. Garnish with sesame seeds.
Source: The Best of Rose Reisman 20 years of Healthy Recipes
