Chicken Lettuce Cups

Serves: 2
Prep: 15 min
Cook: 8 min
Total: 23 min

Ingredients

• 2 tsp peanut or canola oil
• 1/2 cup chopped vidalia onion
• 1 1/2 cloves garlic, minced
• 1 1/2 tsp minced gingerroot
• 1/2 cup water chestnuts, drained and chopped
• 1 cup diced cooked skinless dark-meat chicken
• 2 tbsp low-sodium chicken broth
• 1 tbsp low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 1 pinch ground black pepper
• 2 cup cooked brown rice
• 2 scallions, thinly sliced
• 4 Bibb lettuce leaves, washed
• 1 tsp black sesame seeds

Directions
1. Heat oil in a large saute pan over medium-low heat. Add onion and saute for 3 minutes. Reduce heat to low. Add garlic and gingerroot and saute for 1 minute. Add water chestnuts and cook 1 more minute.

2. Add chicken, broth, soy sauce, vinegar, and pepper; stir well. Add rice and cook for 3 minutes. Remove from heat and stir in scallions.

3. Divide chicken mixture equally among lettuce leaves. Sprinkle with sesame seeds and serve.

Nutritional Facts per serving
Calories: 466.5
Fat: 14.6 g
Saturated Fat: 3.3 g
Cholesterol: 66.5 mg
Sodium: 344.2 mg
Carbohydrates: 57.8 g
Total Sugars: 3.2 g
Dietary Fiber: 5.9 g
Protein: 25.1 g

Courtest of Rodale Healthy Recipe Finder.