MiladyB

Kashi Asian Lettuce Cups
Makes 10 servings.

Ingredients
2 cups of hot cooked Kashi® 7 Whole Grain Pilaf
2 chicken breasts cut into ¼” – ½” dice
2 teaspoons soy sauce for marinating chicken
1 teaspoon expeller pressed canola oil
2 cloves of garlic, minced
⅓ cup finely diced carrots
1 can water chestnuts, minced
2 green onions, finely sliced
5 shiitake mushrooms, diced
2 teaspoons soy sauce
4 teaspoons hoisin sauce
1 round-shaped head of lettuce such as iceberg or Boston to make lettuce cups
Directions
Cook Kashi Pilaf according to package instructions.
Marinate diced chicken breast in 2 teaspoons of soy sauce while preparing the rest of the ingredients.
To make lettuce cups, cut each leaf at the stem and carefully peel the leaf off. The outermost leaves will be large so you can cut them in half.
Heat canola oil in non-stick wok over medium high heat.
Add chicken, soy sauce marinade, and garlic to wok and stir-fry until chicken is no longer pink, about 3 to 4 minutes.
Add carrots and stir-fry 1 minute.
Add hot cooked Kashi Pilaf to wok and stir-fry 1 minute.
Add water chestnuts, green onions, shiitake mushrooms, soy sauce, and hoisin sauce. Stir-fry 1 to 2 minutes until heated through.
Serve family-style so each person can fill lettuce cups to their liking with extra hoisin sauce if desired.
Nutrition Facts
Serving Size: 1 serving, Calories 190, Total Fat 5g, Total Carbohydrate 22g, Fiber 6g, Protein 16g.

__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote