Kashi Asian Lettuce Cups
Excellent!!!
Submitted by Melitta Prows
taken from Kashi Pilaf box
2 cups hot cooked pilaf
2 chicken breasts, diced
2 tsp soy sauce for marinating chicken
1 tsp olive oil
2 cloves garlic minced
1/3 cup finely diced carrots
1 can water chestnuts, minced
2 green onions finely sliced
5 shitake mushrooms diced
2 tsp soy sauce
4 tsp hoisin sauce
1 head lettuce for cups
* Pilaf is simply rice that has been browned in a little oil and then cooked in water or broth as usual.
1. Cook pilaf set aside.
2. Marinate diced chicken breast in 2 tsp soy sauce while preparing the rest of the ingredients.
3. To make lettuce cups, cut each leaf at the stem and carefully peel the leaf off. The outermost leaves will be large so you can cut them in half.
4. Heat canola oil in nonstick wok or skillet over medium high heat.
5. Add chicken, soy sauce marinade, and garlic to pan and stir-fry until chicken is no longer pink, about 3-4 minutes.
6. Add carrots and stir-fry 1 minute.
7 Add hot cooked pilaf to pan and stir fry 1 minute
8. Add water chestnuts, green onions, shitake mushrooms, soy sauce and hoisin sauce. Stir-fry 1-2 minutes until heated through.
9. Serve family style so each person can fill lettuce cup to their liking with extra hoisin sauce if desired.
Number of servings: 10
Amount per serving:
Calories 190
Fat 5 g
Carbohydrate 22 g
Fiber 6 g
Protein 16 g