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Sesame-chicken lettuce wraps.
Photo, Jodi Pudge.
1/2 tsp dark sesame oil
1/2 500-g pkg ground chicken
1 1/2 cups sliced shiitake mushrooms, lightly packed
227-mL can water chestnuts, drained and diced
1/2 cup low-sodium chicken broth
2 tbsp soy sauce
1 tbsp granulated sugar
1 tbsp cornstarch
1 large carrot, coarsely grated
3 green onions, thinly sliced
8 large leaves Boston lettuce
Heat a large frying pan over medium-high. Add oil, then chicken. Stir often with a fork to keep meat crumbly, cooking until meat is no longer pink, 2 to 3 min. Add mushrooms and water chestnuts. Cook, stirring often, for 2 min.
Stir broth with soy, sugar and cornstarch in a medium bowl until cornstarch dissolves. Add to chicken mixture. Cook until sauce is slightly thickened, about 2 min. Remove from heat. Stir in carrot and green onions. Season with pepper. Scoop a heaping 1/3 cup of filling onto each lettuce leaf. Serve with hot chili sauce if desired.
Calories 164, Protein 14g, Carbohydrates 15g, Fat 9g, Fibre 3g, Sodium 585mg.
Serving Tip: No lettuce? Roll filling into a whole-wheat tortilla, or serve over rice.