2 teaspoons olive oil
5 large white mushrooms, chopped
1 pound boneless skinless chicken breasts, cut into 1//2-1 inch cubes
1 large clove garlic, chopped
1/2 teaspoon fresh ginger, minced
3/4 cup green onions, sliced
1 Tablespoon sesame oil
1/2 Tablespoon rice wine vinegar
3/4 teaspoon low sodium soy sauce
1 teaspoon honey
8 large lettuce leaves
chopped red pepper to garnish
For nutrition information, click the magic button
This is so simple! Heat olive oil in a large, deep non-stick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender. Remove and set aside
Add chicken, garlic and ginger to skillet and cook until chicken is brown on both sides and cooked through. I use a meat thermometer to check. Add green onions and heat through. Add the mushrooms back into the pan.
In a small bowl, mix the sesame oil, rice wine vinegar, soy sauce, honey and crushed red pepper. Add to the skillet and heat through.
Divide the chicken mixture evenly between each lettuce leaf and garnish with the red pepper.
What a nice light dish to serve on the patio!! I had some iced jasmine tea to drink with it. Ahhhh!!! Refreshing!! Next time you have the urge to dial your local Asian take out restaurant, give this recipe a try. It's easy, light and full of flavor and color.
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