YOUR SOLIN GENERATED RECIPE
Asian-Spiced Chicken Lettuce Cups with Crunchy Water Chestnuts
Enjoy a vibrant and refreshing dish featuring tender Asian-spiced chicken nestled in crisp butter lettuce cups. The dish is elevated with crunchy water chestnuts, colorful red bell pepper, a hint of ginger and garlic, and a balancing tang from soy sauce and rice vinegar, all finished with a drizzle of sesame oil and a sprinkle of toasted sesame seeds for extra flavor and crunch.
INGREDIENTS
5 oz Chicken Breast
1 cup shredded Butter Lettuce
1/4 cup canned Water Chestnuts
1/4 cup chopped Red Bell Pepper
1 tbsp chopped Green Onions
1 tsp minced Fresh Ginger
1 clove minced Garlic
1 tbsp Low Sodium Soy Sauce
1 tsp Rice Vinegar
1 tsp Sesame Oil
1 portion (approx. 50g) diced Avocado
1 tsp Toasted Sesame Seeds
PREPARATION
Dice the chicken breast into small bite-sized pieces for quick cooking.
In a mixing bowl, combine the chicken with minced garlic, ginger, and chopped green onions.
Add the low sodium soy sauce, rice vinegar, and sesame oil to the chicken. Mix well and let it marinate for at least 10 minutes.
While marinating, prepare the lettuce by gently separating the leaves, and chop the red bell pepper and water chestnuts into small pieces.
Heat a non-stick skillet over medium-high heat. Add the marinated chicken and cook until the chicken is no longer pink and slightly browned, about 5-7 minutes.
Once cooked, remove the skillet from heat and stir in the red bell pepper and water chestnuts to maintain their crunch.
Assemble the lettuce cups by spooning a portion of the chicken mixture onto each leaf.
Top each cup with diced avocado and sprinkle with toasted sesame seeds. Serve immediately.