Chinese · Lunch
Chicken Lettuce Wrap (GLP-1)
Seared chicken breast strips with garlic and ginger tossed in a light hoisin-tamari glaze with water chestnuts for crunch, spooned into crisp lettuce cups. Edamame adds fibre and protein while keeping the dish light. Finished with scallion and a squeeze of lime for a fresh, low-carb, protein-forward bite.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
417Calories
38.6gProtein
13.9gFat
24.1gCarbs
10.2gSugar
5.6gFiber
1085mgSodium
115mgChol
2.9gSat Fat
780mgPotassium
95mgCalcium
2.6mgIron
0.4mcgVitamin B12
16mgVitamin C
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Dice the chicken breast, garlic, ginger, and water chestnuts on a cutting board so everything cooks quickly and evenly.
2
Heat
Warm the sesame oil in a small skillet over medium-high heat, add garlic and ginger, and stir 30 seconds until fragrant and golden at the edges.
3
Cook
Add the diced chicken to the skillet and sear over medium-high heat for 4 to 5 minutes, stirring occasionally, until opaque and lightly browned.
4
Simmer
Stir in the water chestnuts, edamame, hoisin sauce, tamari, and rice vinegar; simmer over medium heat for 2 minutes until the sauce clings to the chicken in a glossy coat.
5
Plate
Spoon the warm chicken mixture into the butter lettuce leaves, scatter sliced scallion over the top, and serve with a lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g chicken breast
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 90g90g water chestnuts
- 100g100g cooked edamame
- 2 tbsp2 tbsp hoisin sauce
- 2 tbsp2 tbsp soy sauce (tamari)
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 88 large butter lettuce leaves
- 22 scallion
- 22 lime wedge
