Healthy and decadent? Is there such a thing?
Meet the lettuce wrap.
Intense flavor, low fat, minimal carbs.
2 heads Boston Bibb lettuce
1 lb lean ground chicken
1 cup ½ inch cubed zucchini
1 cup ½ inch cubed carrots
1 cup ½ inch cubed crimini (baby bella) mushrooms
1 small (8 oz.) can cubed waterchestnuts
2 cups fresh bean sprouts
1/4 cup Harryaki sauce (recipe below)
Remove lettuce leaves, rinse, pat dry and stack. Make sure to remove any broken or "wholey" leaves.
Rinse sprouts and place in serving bowl.
Heat wok or large sauté pan to medium. Brown ground chicken, making sure to press and stir well in order to bring to relatively fine consistency. Drain and transfer to large bowl.
Heat wok to medium high. Add a splash of sesame oil and sauté the vegetables. Add the cubed carrots first - they are the most dense and will take longer to cook than the others. Move around every 30 seconds to insure even browning. After the carrots begin to caramelize on a few sides (about 3 minutes), add the cubed zucchini. Use the same technique and then add the mushrooms. The veggies should cook for about 10 minutes. Make sure the pan is hot enough that most of the moisture is cooking off the veggies. You want them to be firm - not mushy. Throw in the drained waterchestnuts right at the end so they stay nice and crunchy.
Reduce wok to medium. Return ground chicken to the pan and mix well with veggies. Stir in Harryaki sauce and sauté a few more minutes making sure to cook garlic and ginger thoroughly. Stir well to combine all the flavors. Transfer to large bowl.
1/4 cup low sodium soy sauce
1 tsp grated ginger
1 tsp minced garlic
1/4 tsp onion powder
1/2 tsp toasted sesame oil1/2 tsp roasted peanut oil
1 tsp honey
Whisk together ingredients until thoroughly blended. I usually make a gallon batch of this stuff and have it on hand at all times. That recipe is on the way.