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Chop Chop Chicken lettuce cups
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| 2teaspoonscanola oil 3tablespoonsblack bean sauce 2tablespoonsfinely chopped shallots 1tablespoonfinely chopped garlic 1tablespoongrated ginger | |
| 4 | boneless, skinless chicken breasts (about 6 oz each), cut into 1/2-inch pieces |
| 3/4cupdiced celery 1/2cupdiced carrot 1/2cupcup diced daikon (reserve 1 tbsp for garnish) 1/2cupdiced red bell pepper (reserve 1 tbsp for garnish) 1/2cupdiced zucchini (reserve 1 tbsp for garnish) 2tablespoonshoisin sauce | |
| 8 | iceberg lettuce leaves |
1/4cupchopped almonds
2tablespoonsfinely sliced scallions
PREPARATION
Heat oil in a 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.
THE SKINNY
343 calories per serving, 8.9 g fat (1.2 g saturated), 20.7 g carbs, 2.7 g fiber, 44.1 g protein
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