SPICY CHICKEN LETTUCE CUPS (makes 4 servings)
1/4 cup low sodium soy sauce
4 TBS rice wine vinegar
1 TBS cornstarch
1 tsp brown sugar
1 tsp salt
1 lb ground chicken or turkey
2 TBS extra virgin olive oil (or peanut oil)
1 TBS sesame oil
3 TBS fresh ginger, chopped fine
2 TBS garlic, chopped
1 cup fresh or canned corn
red pepper flakes (start with 1/2 tsp, then to taste after that)
green onion, thinly sliced
cup-shaped lettuce leaves, such as Bibb or Iceberg
shredded carrots (Optional)
crispy chow mien noodles (optional)
In a small bowl, combine the soy sauce, vinegar, cornstarch, sugar and salt. In another bowl, combine the chicken with half of the soy mixture, mixing well with your hands to combine.
In a wok or large sauté pan, heat the extra virgin olive oil and sesame oil over medium high heat. Add the garlic and ginger and let cook for 30 seconds, until starting to brown. Add the chicken and sauté until cooked through. Add the corn, red pepper flakes, green onion and the rest of the sauce and stir until combined. Taste to see if it needs more spice or seasoning.
Serve with lettuce cups. I serve mine with shredded carrots and crispy chow mien noodles.
About 410 calories per serving.