"PF Chang" Lettuce Wraps
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Pouring Sauce:1/4 cup sugar substitute1/2 cup warm water2 tbsp soy sauce2 tbsp rice vinegar2 tbsp ketchup1 tbsp lemon juice1/8 tsp sesame oil1 tsp hot water1 tbsp dijon mustard2 cloves garlic, mincedStir-Fry Sauce:2 tbsp soy sauce2 tbsp brown sugar substitute1/2 tsp rice vinegarChicken:1 1/2 tbsp olive oil1 1/2 tbsp sesame oil2-3 boneless chicken breasts, 1/2-inch cubes1/2 cup bean sprouts or water chestnuts1/2 onion, finely chopped3 cloves garlic, mincedLarge lettuce leaves(added 1/2 times in nutrition count)
1. Dissolve sugar substitute in water. Add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix well. Refrigerate.
2. Mix soy sauce, brown sugar substitute, and vinegar.
3. Combine 1 tbsp each of oils in large skillet. Heat on high - 1 minute. Saute chicken until mostly cooked.
4. Lower heat to medium-high. Add remaining oils - 1 minute. Add garlic, onions, sprouts/water chestnuts, and stir-fry sauce. Cook about 4 minutes.
5. Dissolve mustard with hot water. Stir in garlic. Add 1 tsp at a time to refrigerated pouring sauce - to taste.
6. Serve chicken in lettuce leaves and with sauce.
2. Mix soy sauce, brown sugar substitute, and vinegar.
3. Combine 1 tbsp each of oils in large skillet. Heat on high - 1 minute. Saute chicken until mostly cooked.
4. Lower heat to medium-high. Add remaining oils - 1 minute. Add garlic, onions, sprouts/water chestnuts, and stir-fry sauce. Cook about 4 minutes.
5. Dissolve mustard with hot water. Stir in garlic. Add 1 tsp at a time to refrigerated pouring sauce - to taste.
6. Serve chicken in lettuce leaves and with sauce.
Nutritional Info Amount Per Serving
- Calories: 306.1
- Total Fat: 20.0 g
- Cholesterol: 55.0 mg
- Sodium: 2,150.0 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.7 g
- Protein: 31.2 g
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