Teriyaki Chicken Lettuce Wraps
Yield: 6 servings (1 point per serving for blue and purple, 2 points per serving for green)Click here to view your WW Personal Points and track it on your app.
Ingredients
- 1 lb. boneless, skinless chicken breast
- 3/4 cup reduced sodium soy sauce
- 1/4 cup water
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 teaspoons cornstarch (plus 2 teaspoons water)
- 1 cup broccoli cut into small pieces
- 1/2 red pepper, chopped
- 1/2 cup shredded carrots
- 1/4 cup water chestnuts
- Salt and pepper, to taste
- Butterhead or green leaf lettuce
Optional toppings:
- Green onions, sesame seeds
Instructions
- Cut the chicken into bite size pieces. Season with salt and pepper.
- Spray a non-stick pan with olive oil spray. Add the chicken and cook until no longer pink.
- Add the minced garlic and stir for 30 seconds. Add the water, soy sauce, rice vinegar, ginger and brown sugar. Bring it to a simmer.
- Mix together the cornstarch and water and add it to the pan while stirring. Let it simmer for 5 minutes.
- Add the broccoli, red pepper and carrots. Cook for 5 minutes stirring occasionally.
- Stir in the water chestnuts.
- Lay out the lettuce leaves and divide the chicken mixture into six leaves. Optional: top with green onions and sesame seeds.