Lettuce leaves with chicken, fresh vegetables and Terriyaki sauce
1. Julienne chicken tenders. Place in a bowl with the Teriyaki sauce. Let sit for 15-30 min
2. Julienne the celery, carrots, and peppers and set aside in one bowl
3. Julienne snow peas, and chop the scallions. Set aside in a separate bowl
4. Grate the fresh ginger finely and set aside. Mince garlic and add to ginger.
5. Warm pan on med/high heat. Add vegetable oil and warm
6. Once pan is hot, add celery, carrots and pepper and saute with garlic and ginger for 2-3 min. Remove from pan and set aside.
7. Add 1 T of oil to the pan and add the chicken. Cook until done.
8. Add the celery, carrot, pepper mix. Add the peapods and scallions. And heat for 1-2 minutes.
9. If extra Teriyaki is needed add it now.
10. Serve inside lettuce leaves
Don't overcook the veggies. Better to undercook the veggies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 71 | ||
Calories from Fat: 32 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 484.8mg | 17 % | |
Potassium 236mg | 6 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 5.5g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 71
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