Chop-Chop Chicken in Lettuce Wraps

Chop-Chop Chicken in Lettuce Wraps

  • 2 teaspoons canola oil
  • 3 tablespoons black bean sauce
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated ginger
  • 4 boneless, skinless chicken breasts (about 6oz. each), cut into ½ inch pieces.
  • ¾ cup diced celery
  • ½ cup diced carrot
  • ½ cup diced daikon
  • ½ cu diced red bell pepper
  • 1/3 cup diced zucchini
  • 2 tablespoons hoisin sauce
  • 8 iceberg lettuce leaves
  • ¼ cup chopped almonds
  • 2 tablespoons sliced scallions

in a 12” heavy-bottomed skillet over medium-high heat, heat oil. Cook black bean sauce until fragrant, about 30 seconds. Add shallot, garlic and ginger and simmer until soft, about 2 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.

  • 334 calories
  • 9 grams fat
  • 207 calories
  • 44 grams protein

chickenlettucewrap

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