Chinese Chicken Salad Rolls

[kirra]

Chinese Chicken Salad Rolls

Delicious stir-fry chicken with ginger, cucumber, water chestnuts, and cilantro in fresh lettuce leaf wraps.

Ingredients:

2 tbsp low sodium soy sauce
1 tsp sesame oil (dark)
2 tbsp rice vinegar
2 tsp fresh ginger root , peeled and grated
1 lb boneless skinless chicken breasts , all fat removed
1 cooking spray (Mazola)
1/2 tsp hot chili oil , chili oil
1/2 cup fresh cilantro , leaves
1 Cucumber, fresh, medium , peeled, seeded, and chopped
5 oz canned water chestnuts , drained and chopped
2 tsp hoisin sauce
1 head Boston lettuce (or enough to get 18 to 20 large leaves)

Preparation:

Mix the soy sauce, oil, vinegar, and ginger in a bowl.

Cut the chicken across the grain into 1/4-inch strips, then into bite-size pieces. Toss in the soy sauce marinade and set aside for 30 minutes.

Coat a nonstick pan with cooking spray. Add the chili oil and heat the pan.

Drain the marinade and throw in the chicken. Stir-fry until cooked through and browned. Place in a bowl, setting aside to cool. Add in the cilantro, cucumber, and water chestnuts, along with the chili, garlic sauce, and hoisin sauce. Toss and set aside.

Place a conservatively measured 1/4 cup of the chicken mixture on a lettuce leaf. Roll up, turning in the ends. Repeat until all rolls are formed. Arrange rolls on a large serving plate and serve.

Note: Serve these rolls with soy sauce or extra hoisin as dipping sauce. For a spicier taste, you may add 1/2 tsp to 1 tsp of chili-garlic sauce to the chicken mixture.

Nutritional Info:
Makes 10 servings
Amount Per Serving
Calories 75.7
Total Carbs 2.7g
Dietary Fiber 0.6g
Sugars 1.3g
Total Fat 1.4g
Saturated Fat 0.3g
Unsaturated Fat 1.1g
Potassium 0mg
Protein 12.7g
Sodium 149mg
Dietary Exchanges
Fat , Vegetable 1/4, Very Lean Meat 1 1/2