Prep 15 mins
Cook 30 mins
I found this on a website and it looks likea nice lower fat alternative to the mayo filled chicken salads we are all used to. I have not tried it yet....can't wait to. Per serving: 191 calories, 16 g protein, 22 g carbohydrates, 4 g fat (less than 1 g saturated), 33 mg cholesterol, 5 g fiber, 637 mg sodium
- 1 (8 ounce) can bamboo shoots, drained and minced
- 1 (8 ounce) can water chestnuts, drained and minced
- 3 tablespoons sherry wine
- 2 tablespoons hoisin sauce
- 1 tablespoon unsalted freshly ground peanut butter
- 2 teaspoons low sodium soy sauce
- 2 teaspoons hot pepper sauce
- 2 (1/16 ounce) packets sugar substitute (such as Splenda)
- 1 tablespoon minced garlic
- 1 cup minced onion
- 1⁄2 lb ground chicken breast
- 2 teaspoons minced fresh ginger
- 1⁄4 teaspoon salt
- 1 teaspoon toasted sesame oil
- 8 small leaves butter lettuce
- 1 whole green onion, chopped
- 1 small cucumber, seeded and sliced into 1-inch strips
- In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.
- Mist a large, nonstick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add the onion. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown. Increase the heat to medium-high.
- Add the chicken, ginger, and salt. Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink. Add the reserved bamboo shoot mixture. Cook for 2 minutes, or until hot. Stir in the sesame oil.
- Remove the pan from the heat. Spoon the chicken mixture, evenly divided, into the lettuce leaves. Set on a serving dish. Top with green onion and cucumber. Serve immediately.