Asian Chicken Lettuce Wraps

By Hester

Dash Diet Weight Loss Solutions

Ingredients

• 2 Tbsp. low-sodium light soy sauce
• 1 Tbsp. Hoisin sauce
• 2 Tbsp. rice wine vinegar
• 1/2 tsp. sugar
• 3 Tbsp. peanut oil
• 2 cloves garlic, minced
• 2 tsp. ginger, minced
• 1/4 cup diced red onion
• 1 cup chopped button mushrooms
• 1/2 cup water chestnuts, diced
• 1 lb. boneless, skinless chicken breasts, diced or cut in strips
• 8-10 inner leaves chilled iceberg lettuce
• 1/4 cup unsalted roasted cashew, coarsely chopped

Details

Servings 4

Preparation

Step 1

Combine the saoy sauce, hoisin sauce, vinegar, and sugar in a small bowl and mix together until the sugar dissolves.

Heat 1 Tbsp. oil in a wok or skillet over medium-high heat. Mix the garlic and ginger into the oil, then add the onion, mushrooms, and water chestnuts. Stir-fry fro 2 minutes, then remove from the wok.

Heat the remaining 2 Tbsp. oil in the wok. Add the chicken and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.

Spoon the filling into each of the lettuce cups. Top each lettuce cup with chopped cashews. Serve warm.