This is another recipe I developed for my daughter’s fitness group that offers great taste with minimal calories and fat grams. I presented it to her group as a bite size appetizer. You may use whatever type of lettuce you prefer. The calories and fat grams listed at the end of this recipe reflects this preparation.
INGREDIENTS:
- Meat:
- 4 Tbsp. peanut oil
- 1 Tsp Sesame oil
- 4 Boneless/Skinless chicken thighs
- 1/2 Cup minced carrots
- 1/2 Cup minced celery
- 4 Cloves of minced garlic
- 1/2 Tsp grated gingerroot
- 4 Scallions, chopped
- 1/2 Cup minced water chestnuts
- 1 Tbsp soy sauce
- 8 Oz. diced button mushrooms
- 36 Endive leaves
- Sauce:
- 1/2 Cup soy sauce
- 1 Tbsp Chinese hot mustard
- 1 Tbsp Chinese chili sauce
INSTRUCTIONS:
- Meat:
- Trim fat from the chicken thighs and dice into very small pieces.
- Heat peanut oil in a wok or heavy skillet.
- When the oil begins to ripple, add the carrots and celery.
- Stir fry for approximately one minute.
- Add the mushrooms and saute until liquid is evaporated.
- Add the chicken and stir fry for one to two minutes or until chicken is browned.
- Add the onion, garlic, water chestnuts and ginger and stir fry for another minute.
- Remove from heat and stir in the soy sauce and sesame oil.
- Divide the chicken mixture among the endive leaves. Drizzle each with one tablespoon of the lettuce wrap sauce.
- Sauce:
- Mix all the ingredients and blend well. Cut down on the chili sauce and mustard if you want a milder sauce.
This recipe should yield 36 servings. Each serving has 46 calories and 2 grams of fat.