Talk about a perfect summer dinner — light, savoury, and easy to prepare!
Sesame Chicken Lettuce Wraps
1/2 tsp dark sesame oil
1/2 500-g pkg ground chicken
1 1/2 cups sliced medium shiitake mushrooms (lightly packed)
227-mL can water chestnuts, drained and diced
1/2 cup low-sodium chicken broth
2 tbsp soy sauce
1 tbsp granulated sugar
1 tbsp cornstarch
1 large carrot, coarsely grated
3 green onions, thinly sliced
8 large leaves Boston lettuce
HEAT a large frying pan over medium-high. Add oil, then chicken. Stir often with a fork to keep meat crumbly, cooking until meat is no longer pink, 2 to 3 min. Add mushrooms and water chestnuts. Cook, stirring often, for 2 min.
STIR broth with soy, sugar and cornstarch in a medium bowl until cornstarch dissolves. Add to chicken mixture. Cook until sauce is slightly thickened, about 2 min. Remove from heat. Stir in carrot and green onions. Season with pepper. Scoop a heaping 1/3 cup of filling onto each lettuce leaf. Serve with hot chili sauce if desired.
Serves 4 | Per Serving
164 calories, 14 g protein, 15 g carbs, 9 g fat, 3 g fibre, 585 mg sodium. Excellent source
of vitamin A.
Courtesy Claire Tansey
Chatelaine.com