Asian Style Lettuce Wraps - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 tablespoon canola oil
- 1/2 small onion, finely chopped
- One 2-inch piece ginger, peeled and minced
- 3 cloves garlic, minced
- 1/2 pound ground chicken
- 8 ounces cremini mushrooms, finely chopped
- 2 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 cups shredded green cabbage
- 1 carrot, shredded
- 5 scallions, sliced
- 1/2 head iceberg lettuce, cored and leaves separated
Instructions
- Heat the oil in a large non-stick skillet over medium-high heat. Add the onion, ginger and garlic and cook, stirring, until soft, about 3 minutes. Add the chicken and cook, stirring and breaking up with the back of a wooden spoon, until crumbly and browned, about 5 minutes.
- Add the mushrooms and stir until nice and soft, about 4 minutes. Stir in the hoisin sauce, soy sauce and vinegar and bring to a simmer. Cook until the liquid reduces and the skillet is almost dry, stir in the cabbage and carrot, tossing until the cabbage wilts down just a little. Remove from the heat and sprinkle in the scallions.
- Serve the mixture spooned into lettuce leaves and wrapped like a taco.
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