retty spicy. Dice all the lettuce wrap ingredients into small pieces. Pour
br>For the Asian chicken burger:
Combine the chicken, hoisin, sesame oil
iny pieces. Place the chicken in a mixing bowl and
Select 6 lettuce leaves and trim if necessary with scissors to make large cups. Arrange lettuce cups on a platter. Cover with damp paper towels and refrigerate until ready to serve.
Heat oil in a wok on high heat. Stir-fry onion and ginger for 1-2 mins. Add ground chicken and stir-fry for about 5 mins, until cooked through.
Add hoisin, soy sauce, sesame oil and water chestnuts and continue to stir-fry for another 2-3 mins. Spoon into a serving bowl and stir in cilantro.
Spoon chicken mixture into each lettuce cup and serve.
Whisk together water and cornstarch in large mixing bowl until smooth.
Stir in teriyaki sauce.
Add chicken and water chestnuts.
Mix to coat.
Marinate for 30 minutes.
Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.
rill or broiler. Arrange rice, lettuce leaves, carrots, scallions, radishes and
Heat oil and cook chicken until brown.
Add soy, mae ploy, sesame seeds, pine nuts, rice vinegar, garlic,and ginger and cook one minute.
Serve in ramikin garnished with ground peanuts and fresh chopped cilantro.
Scoop into iceberg lettuce leaves.
ightly golden.
Add minced chicken, fry until exterior is cooked
Set crackers and lettuce aside.
Chop vegetables and combine with.
remaining ingredients.
Scoop mixture into center of lettuce.
leaves and fold edges together.
Serve with crackers on the side.
WW Points: 4.
Cal: 228 ; Fat: 8 ; Fiber: 4.
Cook chicken breasts 1/2 to 1 hour and sliver after cooked. Mix chicken, lettuce and onions a couple hours ahead of time.
Mix in seed, noodles and almonds right before serving.
Unwrap lettuce into \"cups\" and wash thoroughly.<
For the chicken: Place the chicken in a shallow dish just
o 4 weeks.
Marinate chicken breast in 1/2 cup
heet with parchment paper. Process chicken. onion, garlic, ginger. remaining cilantro
hisk together. Pour over the chicken thighs in a large ziplock
ide.
Slice the chicken breasts in half
arge skillet, add the oils, chicken, and cook over medium-high
large saucepan, cover the chicken breasts with water and bring
In a large bowl, combine the chicken, onions, cabbage, and carrot.
For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed.
Pour the dressing over the chicken and vegetables and toss to coat well.
Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.
Place chicken in a medium saucepan; add chicken stock to cover. Bring to a boil. Reduce heat to medium, and cook, uncovered, 15 minutes or until chicken is done. Remove from liquid. Let chicken cool to touch. Chop chicken into bite-size pieces.
Combine chicken, sprouts, water chestnuts,green onions, and garlic. Combine vinegar, soy sauce, and oil; pour over chicken mixture, tossing gently.
Line each pita half with 1 lettuce leaf; spoon chicken mixture evenly into pita halves.