How to make HoisinChicken Cabbage Wraps
Prep
time: 15 minutes | Cook time: 25 minutes | Serves 2
Canola oil cooking spray
4 oz. canned bamboo shoots drained and sliced.
1 tsp. minced ginger
2 cloves garlic, minced.
6 oz. lean ground chicken breast
1 tsp. hoisin sauce
1 tsp. reduced-sodium soy sauce
1/2 tsp. toasted sesame oil
1 tsp. cooking wine
1/4 cup scallions, chopped.
1/2 cup (4 oz). canned water chestnuts, drained and diced.
2 large iceberg lettuce leaves washed and patted dry.
4 oz. canned bamboo shoots drained and sliced.
1 tsp. minced ginger
2 cloves garlic, minced.
6 oz. lean ground chicken breast
1 tsp. hoisin sauce
1 tsp. reduced-sodium soy sauce
1/2 tsp. toasted sesame oil
1 tsp. cooking wine
1/4 cup scallions, chopped.
1/2 cup (4 oz). canned water chestnuts, drained and diced.
2 large iceberg lettuce leaves washed and patted dry.
1. Lightly spray a non-stick wok with the cooking
spray, sauté the
bamboo shoots, minced ginger, minced garlic, and ground chicken for
10-15 minutes or until the chicken is cooked through. Season with the
hoisin sauce, soy sauce, sesame oil, and cooking wine.
bamboo shoots, minced ginger, minced garlic, and ground chicken for
10-15 minutes or until the chicken is cooked through. Season with the
hoisin sauce, soy sauce, sesame oil, and cooking wine.
2. Add the scallions to the wok. Stir well to
combine, bring to a boil,
and remove from the heat. Stir in the water chestnuts. Divide the
chicken between the iceberg lettuce leaves. Roll the lettuce leaves to
form wraps so that the chicken is enclosed, and secure with a
toothpick.
and remove from the heat. Stir in the water chestnuts. Divide the
chicken between the iceberg lettuce leaves. Roll the lettuce leaves to
form wraps so that the chicken is enclosed, and secure with a
toothpick.
Per
serving:
Calories: 206 kcal, Protein: 27g, Total Carbs: 11g, Dietary Fibers: 2g, Total Fat: 6g
Calories: 206 kcal, Protein: 27g, Total Carbs: 11g, Dietary Fibers: 2g, Total Fat: 6g
