Lucky Lettuce Cups

Healthy Asian Chicken Lettuce Wrap with Carrots ** Note: Shallow depth of field

This recipe from kidshealth.org won a national contest and was served at a White House lunch for kids! What better way to teach your kids about healthy eating than to spend time cooking with them.
Calories  420   Protein  30g   Serves  4

  

  

Ingredients:

  • 2 tablespoons safflower oil
  • ¾ pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 4 scallions, thinly sliced, plus 2 scallions sliced diagonally, for garnish
  • 1 (2-inch) piece fresh ginger, peeled and grated
  • 2 large cloves garlic, minced
  • 1 cup zucchini, cut into 1-inch cubes
  • 1 cup red bell pepper, cut into 1-inch dice
  • 1 cup yellow bell pepper, cut into 1-inch dice
  • 1 cup lightly salted roasted peanuts
  • 1 cup cooked short-grain brown rice
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1½ teaspoons rice wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon hot chile sauce (optional)
  • 1 head butter lettuce, washed and separated

 Directions:

  1. In a large sauté pan over moderate heat, warm 1 tablespoon oil.
  2. Add the chicken and sauté, stirring occasionally, until cooked through and brown, 5 to 7 minutes.
  3. Transfer to a plate and set aside. Do not wash the pan.
  4. In the same pan, warm the remaining 1 tablespoon oil over medium heat.
  5. Add the 4 thinly sliced scallions, ginger, and garlic and sauté, stirring occasionally, for 1 minute.
  6. Add the zucchini, red and yellow bell peppers, peanuts, and rice, and cook, stirring occasionally, for 3 minutes.
  7. Add the brown sugar and cook, stirring occasionally, for 3 minutes.
  8. Add the cooked chicken, along with the soy sauce, vinegar, salt, and hot chile sauce, if using.
  9. Mound the rice and vegetable mixture in the middle of a large serving plate and garnish with diagonally sliced scallions.
  10. Surround the rice with lettuce cups.
  11. To serve, let everyone spoon the rice and vegetable mixture into lettuce cups and eat with their fingers, taco-style.

Nutrition Facts:

Serving Size    1/4 recipe
Serves 4
Calories 420
Total Fat  23 g
Saturated Fat  2.5 g
Cholesterol  50 mg
Sodium  360 mg
Total Carbohydrate  28 g
Protein  30g

Alli Kofoed
Alli Kofoed is a staff writer for the marketing department at KORR. She is a student in Communications and Advertising at Brigham Young University,
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