CHICKEN LETTUCE CUPS

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 20 MINUTES

1 tbsp 4

450 g 3 ⅓ cup 7 tsp 2 tbsp 1 tbsp 1

12 12

2

1 cup 1 tbsp canola oil green onions, chopped (white and green parts separated) ground chicken cloves garlic, minced hoisin sauce soy sauce rice vinegar finely grated fresh ginger 218 ml can water chestnuts, drained and chopped leaves Boston lettuce leaves iceberg lettuce mini cucumbers, sliced julienned carrot chili garlic sauce In large nonstick skillet, heat oil over medium heat; cook white parts of green onions, stirring, until softened, 1 to 2 minutes. Stir in chicken and garlic; cook, breaking up chicken with spoon, until no longer pink, 3 to 4 minutes.

Stir together hoisin sauce, soy sauce, vinegar and ginger; pour into chicken mixture. Cook, stirring occasionally, until slightly thickened, about 2 minutes. Remove from heat; stir in water chestnuts and green parts of green onions.

Arrange Boston lettuce on serving platter in single layer; top each leaf with 1 leaf of iceberg lettuce. Spoon chicken mixture into centres. Top with cucumbers, carrot and chili garlic sauce.

PER SERVING about 378 cal, 23 g pro, 19 g total fat (5 g sat. fat), 28 g carb (4 g dietary fibre, 18 g sugar), 87 mg chol, 965 mg sodium, 444 mg potassium. % RDI: 7% calcium, 21% iron, 59% vit A, 20% vit C, 39% folate.