3 Tbs reduced soy sauce
2 tsp grated peeled fresh ginger
1 tsp honey
2 tsp asian sesame oil
1 1/2 lbs of chicken cut into small chunks
1 cup of frozen shelled edamame
2 med. stalks celery chopped
12 lg. boston lettuce leaves
30 min
Makes 4 servings
in cup combine soy sauce, ginger and honey. Set aside
In a 12 inch nonstick skillet, heat sesame oil on med 1 min.
Add chicken chunks and cook 3 min. stirring occasionally.
Add edamame to chicken in skillet and cook 2 min stirring occasionally.
Stir in celery cook 2 min longer. Add soy sauce mixture cook 1 to 2 min or until chicken is cooked. Make sure the chicken is cooked through.
Arrange lettuce leaves on 4 dinner plastes. Divide chicken mixture in to each lettuce cup.
Each Serving
About 260 Calories
40 g proten
9 g carbohydrates
7 g total fat
3 g fiber
