On the table in 20 minutes flat, these ginger- and garlic-spiced lettuce wraps make for a light but satisfying supper. High in protein and low in carbs, the dish comes together in one sauté pan. Simply cook the chicken and sprinkle the filling over Boston or Bibb lettuce leaves; the wrap, combined with water chestnuts and cashews (sprinkled on at the very last minute), provide plenty of crunch. Wondering if the kids will raise an eyebrow at the concept? Some actually love the novelty. For those who don’t, cook some rice while you prepare the chicken and serve the meal to picky eaters like a stir-fry. Double the recipe for a few lunches worth of leftovers, perfect for busy weekdays.
3 tablespoons low-sodium soy sauce
3 tablespoons honey
2 tablespoons canola oil
1½ pounds boneless, skinless chicken breasts, cut into ¾-inch pieces
2 cloves garlic, finely chopped
1 tablespoon grated ginger
1 bunch scallions, trimmed and sliced
1 8-ounce can sliced water chestnuts, drained
¼ cup roasted unsalted cashews
1 small head Boston or Bibb lettuce, leaves separated
Calories from fat 38%
Sat fat 2g
How to Make It
Combine the soy sauce and honey in a small bowl. Set aside.
Heat the oil in a large skillet over medium-high heat.
Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.
Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.