Chicken in Lettuce Cups

By nlhartman

An Asian-inspired dinner with lean chicken and edamame(soybeans)serves up health doses of protein, fiber, and heart-boosting phytochemicals.

Ingredients

• 3 T. reduced-sodium soy sauce
• 2 t. greated peeled fresh ginger
• 1 t. honey
• 2 t. Asian sesame oil
• 1 1/4 lb. chicken tenders, cut into 1/4-inch chunks
• 1 c. frozen shelled, edamame
• 2 med. stalks celery, chopped
• 12 lg. Boston lettuce leaves

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

1. In cup, combine soy sauce, ginger, and honey. Set aside.
2. In 12-inch nonstick skillet, heat seasame oil on medium 1 minute. Add chicken chunks and cook 3 minutes, stirring occasionally.
3. Add edamame to chicken in skillet; cook 2 minutes longer. Add soy sauce mixture; cook 1-2 minutes or until chicken is cooked through, stirring occasionally to coat chicken with sauce. Makes about 3 1/2 c.
4. Arrange lettuce leaves on 4 dinner plates. Divide chicken mixture among lettuce leaves, using a generous 1/4 c. per leaf. Fold leaves over chicken mixture and eat out of hand.