spicy-chicken-and-grape-lettuce-cups

DIRECTIONS

In a small bowl, combine cornstarch and water. Add chicken broth, sugar, vinegar, chili paste, and soy sauce. Set aside. Heat oil in a large nonstick skillet over high heat. Add garlic and ginger; sauté for 30 seconds. Add chicken and cook until no longer pink, about 5-8 minutes. Add grapes and green onions; sauté for 30 seconds. Restir the sauce mixture and pour into skillet. Stir until thickened, about 1 to 2 minutes. Remove from heat. Place chicken mixture in lettuce leaves; garnish with cilantro and cucumber, then roll up. Serve immediately.

Ingredients

1 tablespoon cornstarch
1 tablespoon water
3/4 cup low-sodium chicken broth
1 tablespoon sugar
1 tablespoon red wine vinegar
3 to 5 teaspoons Asian chili paste with garlic
1/4 cup reduced-sodium soy sauce
1 tablespoon peanut or vegetable oil
6 cloves garlic, minced
3 tablespoons minced fresh ginger
1 1/2 pounds ground chicken breast
1 1/2 cups California green grapes, halved
3/4 cup thinly sliced green onions
1 head iceberg lettuce, cut in half and separated into leaves
1/4 cup coarsely chopped cilantro
1 1/2 cups julienned cucumber

DIRECTIONS

In a small bowl, combine cornstarch and water. Add chicken broth, sugar, vinegar, chili paste, and soy sauce. Set aside. Heat oil in a large nonstick skillet over high heat. Add garlic and ginger; sauté for 30 seconds. Add chicken and cook until no longer pink, about 5-8 minutes. Add grapes and green onions; sauté for 30 seconds. Restir the sauce mixture and pour into skillet. Stir until thickened, about 1 to 2 minutes. Remove from heat. Place chicken mixture in lettuce leaves; garnish with cilantro and cucumber, then roll up. Serve immediately.

Notes

This is a Dairy-free recipe

Servings

Serves 4 as an entrée

Nutritional Information

Nutritional analysis per serving: Calories 341; Protein 41g; Fat 9g (23% Calories from Fat); Saturated Fat 2g (5% Calories from Saturated Fat); Carbohydrates 27g; Cholesterol 109mg; Sodium 621mg; Fiber 3g.