3 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, finely chopped
1 green onion, thinly sliced, green and white sections separated
1 pound chicken thigh fillets
Olive oil, for baking (about 1 1/2 teaspoons)
12 romaine leaves lettuce leaves from the heart (smaller)
1 medium carrot, julienned into 2mm strips
4 tablespoons Asian sweet chili sauce
2 tablespoons fresh coriander leaves (cilantro leaves)
To make the marinade, combine soy sauce, brown sugar, garlic and spring onion whites in a large bowl. Add the chicken and toss to coat well. Cover with plastic wrap and refrigerate for 1-4 hours.
Preheat oven to 180°C (160°C fan forced). Remove the chicken from the fridge and place on a lightly oiled baking tray and cook for 30 – 35 minutes, or until just cooked through. Turn once after 15 minutes.
Remove the chicken from the oven and stand for 5-7 minutes. Transfer chicken to chopping board, reserving pan juices. Thinly slice chicken into 1/2 cm strips and place in large bowl. Add remaining pan juices to chicken, add spring onion greens and carrot, mix well.
To serve, spoon chicken into lettuce cups, garnish with sweet chilli sauce and coriander. Serve with cooked rice if desired.
Per Serving (3 lettuce cups per serving): 173 Calories; 6g Fat (29.5% calories from fat); 1g Saturated Fat; 21g Protein; 9g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 553mg Sodium. Exchanges: 3 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
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