Ingredients:
- ½ tbsp. sesame oil
- 1 lb. boneless, skinless chicken breast, chopped into small pieces
- 3 tbsp. reduced-sodium soy sauce
- 3½ tbsp. rice vinegar
- 2 tbsp. honey
- 1 tbsp. grated fresh ginger
- ½ tbsp. minced fresh lemongrass
- 1 large ripe mango, peeled, pitted, and chopped (divided)
- 12 small butter lettuce leaves
- ¼ cup chopped red bell pepper
- 2 tbsp. sliced green onion tops
- 2 tbsp. freshly chopped cilantro
Instructions:
- Heat sesame oil in a medium skillet over medium heat. Add chicken and cook, stirring frequently, until lightly browned. Stir in soy sauce, vinegar, honey, ginger, and lemongrass. Finely chop half of the mango and add to the skillet. Cook for 5 minutes or until sauce is very thick; let cool.
- Spoon chicken mixture into lettuce leaves and top each with remaining mango, bell pepper, green onion and cilantro.
Serves 4
Per serving: 227 calories; 4 g fat; 21 g carbohydrate; 28 g protein; 507 mg sodium
Nancy Anderson, MPH, RD, LD is a registered dietitian at Nutrifit, Sport, Therapy, Inc. She works with individuals and families to make healthy eating a way of life.
