Chicken Lettuce Cups

Monday: Chicken Lettuce Cups

SERVINGS: 4

4 tsp canola oil
1 c chopped onions
3 cloves garlic, minced
3 tsp minced fresh ginger
1 c water chestnuts, drained and chopped
2 c diced chicken
1/4 c low-sodium chicken broth
2 Tbsp low-sodium soy sauce
1/4 c rice wine vinegar
4 c cooked brown rice
4 scallions, thinly sliced
8 lg Bibb lettuce leaves, washed
2 tsp black sesame seed

1. HEAT oil in a large skillet over medium-low heat.

2. ADD onions and sauté for 3 minutes. Reduce heat to low. Add garlic and ginger and sauté for 1 minute. Add chestnuts and cook 1 more minute.

3. ADD chicken, broth, soy sauce, and vinegar; stir well. Add pepper to taste. Add rice and cook for 3 minutes.

4. REMOVE from heat and stir in scallions.

5. DIVIDE chicken mixture equally among lettuce leaves. Sprinkle with sesame seeds and serve.

NUTRITION (per serving) 539 cal, 29.2 g pro, 79 g carb, 4.7 g fiber, 10.5 g fat, 1.6 g sat fat, 497 mg sodium, 2.3 g sugar