1 and 1/4 lbs chicken tenders, cut into 1/4 inch chunks
1 cup frozen shelled edamame
2 med. stalks celery, chopped
12 large Boston lettuce leaves
Instructions
In cup, combine soy sauce, ginger and honey. Set aside.
In 12 inch nonstick skillet, heat sesame oil on medium 1 minute. Add chicken chunks and cook 3 minutes, stirring occasionally.
Add edame to chicken in skillet; cook 2 minutes, stirring occasionally. Stir in celery; cook two minutes longer. Add soy sauce mixture; cook 1 to 2 minutes or until chicken is cooked through, stirring occasionally to coat chicken with sauce. Makes about 3 and 1/2 cups.
Arrange lettuce leaves on 4 dinner plates. Divide chicken mixture among lettuce leaves using a generous 1/4 cup per leaf. Fold leaves over chicken mixture and eat out of hand.
About 260 calories per serving
Originally Submitted
3/3/2013
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