Asian Chicken Lettuce Wraps

You won't want take out again!

Serves 4

• 1 tablespoons vegetable oil
• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 to 1/2 teaspoon salt
• 2 green onions, chopped thinly
• 2 boneless, skinless chicken breast (about 1 pound), cut into 1/2-inch pieces
• 1 - 8 ounce can sliced water chestnuts, rinsed and chopped
• 1/4 cup purchased Hoisin sauce (I prefer House of Tsang)
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon unseasoned rice vinegar
• 1/2 cup finely julienne (very fine match stick pieces) chopped carrots
• 12 large leaf lettuce leaves

Heat a wok or a 12-inch heavy skillet over moderately high heat until almost smoking, then add oil. Add ginger, salt, and 2 tablespoons chopped green onions and stir-fry about 35 to 45 seconds. Add chicken and stir-fry until just cooked through and no longer pink, about 2 minutes. Add water chestnuts, Hoisin sauce, Worcestershire sauce, vinegar, and carrots and stir-fry until heated through, about 1 minute. Transfer to a bowl and garnish with remaining green onions.

Let diners spoon chicken mixture into lettuce leaves and wrap leaves around filling to eat.

Per Serving: 259 Calories; 5g Fat (19.2% calories from fat); 1g Saturated Fat; 28g Protein; 24g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 501mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

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