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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