Asian Chicken Lettuce Wraps
tablespoons vegetable oil
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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