CHICKEN LETTUCE WRAPS

CHICKEN LETTUCE WRAPS
1 1/2 lbs chicken breasts, diced
1T + 1 1/2 t olive oil
3/4 C mushrooms or 1/2 can, diced
1 can water chestnuts, minced
1 T ginger root, minced

2T rice vinegar
2T Teryaki sauce
1T soy sauce
1/2 t garlic powder
1/4 t red pepper flakes

1 1/2 C shredded carrots
1- 1 1/2 C shredded zucchini
1/2 C diced green onions

Lettuce leaves
**recipe called for Boston Lettuce but we used Chinese cabbage. 

Cook diced chicken in 1T olive oil until juice runs clear.  Add mushrooms, chestnuts and ginger and cook 3-4 minutes.
In a bowl, whisk vinegar, Teryaki sauce, soy sauce, garlic and red pepper flakes. 
Add mixture to chicken with the carrots, zucchini, and green onions.
Cook until all is tender.

Serve a bowl of brown rice, lay 1 or 2 leaves across the top and fill with chicken mixture.
Let the "dribbles" from the leaves fall on the rice and then eat with the rice!

BROTHY CHINESE NOODLES

BROTHY CHINESE NOODLES
from eatingwell.com

2T sesame Oil
1 lb lean ground turkey
1 bunch green onions, sliced
2 cloves garlic, minced
1T minced fresh ginger
4C chicken broth
3/4 C water
3C thinly sliced bok choy
8 oz dried chinese noodles -- I used some rice noodles that resembled long macaroni
3T soy sauce
1T rice vinegar

Heat 1T oil in large sauce pan over medium heat.  Add ground turkey, green onions, garlic, and ginger and cook.  Stir to break up the turkey and cook until no longer pink.  Transfer to a bowl.
Add broth to pan with water, bok choy, noodles, soy sauce, vinegar, and remaining oil.  Bring to a boil over medium-high heat.  Cook, stirring occasionally, until the noodles are tender, 3-5 minutes.  Return the turkey mixture to the pan and  stir to combine. 

Makes 6 servings, 1 1/3C each serving
Per serving:
292 Calories, 10g fat, 32 carbs, 22g protein, 6g fiber