Sunday, April 11, 2010

Chop-chop chicken in lettuce cups

This colorful creation is a feast for your eyes: It offers loads of vision-helping vitamin A. Cut portions in half for a festive appetizer. Serves 4.

2 tsp canola oil

3 tbsp black bean sauce

2 tbsp finely chopped shallots

1 tbsp finely chopped garlic

1 tbsp grated ginger

4 boneless, skinless chicken breasts (about 6oz each), cut into 1/2 inch pieces

3/4 cup diced celery

1/2 cup diced carrot

1/2 cup diced daikon (reserve 1 tbsp for garnish)

1/2 cup diced red bell pepper (reserve 1 tbsp for garnish)

1/2 cup diced zucchini (reserve 1 tbsp for garnish)

2 tbsp hoisin sauce

3 iceberg lettuce leaves

1/4 cup chopped almonds

2 tbsp finely sliced scallions

Heat oil in 12" heavy-bottomed skillet over medium-high heat. Cook black bean sauce until fragrant, about 30 seconds. Add shallots, garlic and ginger and cook until soft, about 2 minutes. Add chicken and cook about 6 minutes. Add celery, carrot, daikon, bell pepper and zucchini. Cook until slightly soft, 2 to 3 minutes. Stir in hoisin; season with salt and pepper. Spoon mixture onto lettuce leaves and garnish with almonds, scallions and reserved vegetables.

343 calories per serving, 20.7 g carbs, 2.7 g fiber, 44.1 g protein

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