Eating lean protein like chicken is essential for weight loss.
This healthy, easy chicken recipe will help you eat right without sacrificing your taste buds.
Chicken Lettuce Wraps
Servings: 4
Prep time: 30 minutes
Ingredients
- 1 lb chicken breast (cut crosswise into thin slices)
- 2 tsp vegetable oil (divided)
- 1 egg (lightly beaten)
- 2 egg whites
- 1 cup Shiitake mushrooms (thinly sliced)
- 3 cups coleslaw mix
- 2 tsp ginger (minced)
- 2 tbsp low sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp raw honey
- 2 tsp cornstarch
- Sea salt and black pepper (to taste)
- 1 head iceberg lettuce, cut into lettuce cups (you can use flour tortillas or low-carb tortillas in place of lettuce wraps)
Preparation
- Wash iceberg lettuce and cut into round shape lettuce cups. Keep it in the refrigerator to stay cool.
- Heat 1 teaspoon of vegetable oil in a large non-stick skillet over medium heat. Add the eggs and season to taste with salt and pepper. Cook, undisturbed, until a flat omelet forms, about 3-4 minutes. Carefully flip the eggs and cook on the other side until done, 1-2 minutes more.
- Remove the eggs from the pan and cut into strips. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Heat the remaining teaspoons of oil in the pan.
- Add the chicken and cook, stirring occasionally, until meat is browned and cooked through, 4-5 minutes. Remove the chicken from the pan and place on a plate; cover to keep warm.
- Add the cabbage, ginger and mushrooms to the pan and cook for 2-3 minutes or until mushrooms are tender and cabbage is wilted.
- Return the chicken and eggs to the pan.
- In a small bowl whisk together the soy sauce, hoisin sauce, sesame oil, honey and 1 tablespoon of water. Whisk in the cornstarch until smooth.
- Add the sauce to the pan and turn the heat too high; bring to a boil. Boil for 30 seconds or just until sauce starts to thicken.
- Serve immediately with lettuce wraps or tortillas, extra hoisin sauce and green onions.
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