Sunday, September 21, 2008

Cooking Light Night #6

This one was delicious! A nice easy weeknight low carb meal with lots of flavor. Don declared, "I love Hoisin Sauce." Jeremy asked for the recipe so that he can make it again and again. There's nothing else to say. Try it.

Chicken Lettuce Wraps with Sweet and Spicy Sauce

You can serve these casual wraps buffet style. Arrange the lettuce leaves on a large platter, spoon the chicken salad in a bowl, and place the sauce in a small bowl on the side. Let people assemble their own wraps since this is one less step for the cook.

3 tablespoons unsalted, dry-roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
1/2 teaspoon bottled minced garlic
2 cups packaged cabbage-and-carrot coleslaw
1 cup canned sliced water chestnuts, drained
8 ounces grilled chicken breast strips (such as Louis Rich)
12 Bibb lettuce leaves

Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.

Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.

Combine peanuts, coleslaw, water chestnuts, and chicken in a medium bowl; toss well.

Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 teaspoons sauce. Roll up; secure with a wooden pick.

Yield: 4 servings (serving size: 3 wraps)

CALORIES 197 (34% from fat); FAT 7.4g (sat 1.4g,mono 2.9g,poly 2.1g); IRON 1.9mg; CHOLESTEROL 37mg; CALCIUM 40mg; CARBOHYDRATE 18.2g; SODIUM 825mg; PROTEIN 16.5g; FIBER 3.4g

Cooking Light, JUNE 2006

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