http://www.molliestones.com/Recipes/Detail/5832/
Serve as a light entree or appetizer
1 Ratings 0 Comments
Yield: Serves 8 as appetizer or 4 as entree
1 | Tablespoon | cornstarch | |
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1 | Tablespoon | water | |
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3/4 | cup | low sodium chicken broth | |
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1 | Tablespoon | granulated sugar | |
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1 | Tablespoon | red wine vinegar | |
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3 to | 5 teaspoons | Asian chili paste with garlic | |
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1/4 | cup | soy sauce | |
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1 | Tablespoon | peanut or vegetable oil | |
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6 | cloves | garlic, minced | |
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3 | Tablespoons | fresh ginger, minced | |
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1 1/2 | pounds | ground chicken breast | |
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1 1/2 | cups | halved green California seedless grapes | |
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3/4 | cup | green onions, thinly sliced | |
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1 | head | iceberg lettuce, cut in half and separated into leaves | |
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1/4 | cup | cilantro, coarsely chopped | |
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1 1/2 | cups | cucumber julienne cut | |
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Yield: Serves 8 as appetizer or 4 as entree
Approximate Nutrient Content per serving:
Calories: | 339 | |
Calories From Fat: | 54 | |
Total Fat: | 6g | |
Cholesterol: | 99mg | |
Sodium: | 1,341mg | |
Total Carbohydrates: | 27g | |
Protein: | 44g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
In small bowl combine cornstarch and water. Add chicken broth, sugar, vinegar, chili paste and soy sauce. Set aside.
Heat oil in large nonstick skillet over high heat. Add garlic and ginger; saute for 30 seconds. Add chicken and cook until no longer pink, about 5 to 8 minutes. Add grapes and green onions; saute for 30 seconds.
Restir the sauce mixture and pour into skillet. Stir until thickened, about 1 to 2 minutes. Remove from heat.
Place chicken mixture in lettuce leaves; garnish with cilantro and cucumber, then roll up. Serve immediately.
Source: California Table Grape Commission
Please note that some ingredients and brands may not be available in every store.
http://www.molliestones.com/Recipes/Detail/5832/
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