Makes 2 servings
Here’s a typical Chinese restaurant dish adapted for down-day dieting.
6 ounces cooked chicken breast, shredded
1 tablespoon hoisin sauce
1 tablespoon reduced-sodium soy sauce
Sriracha sauce (hot chili sauce), to taste (see Note for Egg Drop Soup)
2 cups (8 ounces) bean sprouts
2 celery stalks, cut into thin diagonal slices
10 snow peas (about 2 ounces) each cut into 3 diagonal pieces
6 to 8 large lettuce leaves, such as romaine or red or green leaf lettuce
2 green onions, minced, for garnish
Combine the chicken, hoisin sauce, soy sauce, and Sriracha sauce in a medium bowl.
Bring a small pot of water to a boil.
Place the bean sprouts in a strainer; set in the sink or over a large bowl.
Add the celery and snow peas to the boiling water and return to a boil. Immediately pour over the bean sprouts in the strainer. Drain well and add to the chicken. Mix well.
Fill the lettuce leaf cups with the chicken mixture and garnish with the green onions.
Per serving: Calories 174, Protein 25g, Total fat 2g, Sat fat 0.4g, Trans fat 0g, Cholesterol 50mg, Carbohydrate 16g, Dietary fiber 4g, Sodium 498mg