18 oz bag chopped salad - (I used a butter lettuce salad)
¼cup reduced sodium soy sauce
4cloves of garlic - (minced)
1tspfresh ginger - (minced)
1tbsprice vinegar
1tbsphoney
1tsptoasted sesame oil
1tspcornstarch
¼cuproasted cashews - (chopped)
¼ cupcilantro - (chopped)
Instructions
Heat olive oil in a skillet over medium high heat. Add in chicken and saute until browned.
While chicken is cooking, whisk together soy sauce, sesame oil, honey, garlic, ginger and rice vinegar in a small bowl.
Pour sauce into the pan with chicken and bring to a low simmer. Mix cornstarch with 1 tsp water, and pour into chicken/sauce mixture. Cook for a few minutes until sauce has thickened.
Divide lettuce evenly into 4 bowls. Top each bowl with 1/4th of the chicken and sauce. Garnish with cilantro and cashews.
Notes
The entire recipe makes 4 servingsThe serving size is about 1 12 cups lettuce and about 3/4 cup chicken[ultimate-nutrition-label id="14249" align="left"]
Nutrition
Nutrition Facts
Asian Chicken Lettuce Wrap Bowls Recipe
Amount per Serving
Calories
276
% Daily Value*
Fat
15
g
23
%
Saturated Fat
4
g
25
%
Cholesterol
98
mg
33
%
Sodium
610
mg
27
%
Potassium
860
mg
25
%
Carbohydrates
12
g
4
%
Fiber
1.3
g
5
%
Sugar
5.8
g
6
%
Protein
23
g
46
%
Calcium
30
mg
3
%
Iron
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.