Chicken in Lettuce Cups
3 Tbsp. reduced-sodium soy sauce
2 tsp. grated peeled fresh ginger
1 tsp. honey
2 tsp. Asian sesame oil
1 1/4 lbs. chicken tenders, cut into 1/4-inch chunks
1 c. frozen shelled edamame (soybeans)
2 medium stalks celery, chopped
12 lg. Boston lettuce leaves
In cup, combine soy sauce, ginger, and honey. Set aside.
In 12-inch nonstick skillet, heat sesame oil on medium 1 minute. Add chicken chunks and cook 3 minutes, stirring occasionally. Add edamame to chicken in skillet; cook 2 minutes, stirring occasionally. Stir in celery; cook 2 minutes longer. Add soy sauce mixture; cook 1 to 2 minutes or until chicken is cooked through; stirring occasionally to coat chicken with sauce. Makes about 3 1/2 cups.
Arrange lettuce leaves on plates. Divide chicken mixture among lettuce leaves, using a generous 1/4 –cup per leaf. Fold leaves over chicken mixture and eat out of hand.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 7g
Saturated fat 1g
Dietary fiber 3g