Asian Chicken Salad

Ingredients

• 1/4 tsp saltNutrition
• 1 tsp toasted sesame oilNutrition
• 2 tsps hot pepper sauceNutrition
• 2 tbsps hoisin sauceNutrition
• 8 oz bamboo shoots, mincedNutrition
• 1/2 lb ground chicken breastNutrition
• 1 cucumber, seeded and slicedNutrition
• 2 cloves garlic, mincedNutrition
• 2 tsps ginger, mincedNutrition
• 8 leaves small butter lettuceNutrition
• 1 cup chopped onion, mincedNutrition
• 1 medium green onion, choppedNutrition
• 1 tbsp peanut butterNutrition
• 8 oz water chestnuts, mincedNutrition
• 2 tsps soy sauceNutrition
• 2 servings 1 packet sugar substituteNutrition

Directions

1. 1In a medium bowl, combine the bamboo shoots, water chestnuts, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.
2. 2Mist a large, non-stick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant.
3. 3Add the onion. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown.
4. 4Increase the heat to medium-high. Add the chicken, ginger, and salt. Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink.
5. 5Add the reserved bamboo shoot mixture. Cook for 2 minutes, or until hot.
6. 6Stir in the sesame oil. Remove the pan from the heat.
7. 7Spoon the chicken mixture, evenly divided, into the lettuce leaves. Set on a serving dish.
8. 8Top with green onion and cucumber. Serve immediately.

Nutrition per serving

Related recipes

• Asian Coleslaw

  446 kcal per serving

• Asian Duck

  331 kcal per serving

• Asian Slaw

  64 kcal per serving

• Asian Burgers

  223 kcal per serving

• Asian Slaw with Asian Dressing

  73 kcal per serving

• Asian Chicken and Vegetables Salad

  542 kcal per serving