Sesame and Ginger Chicken Lettuce Wraps

1 lb. boneless, skinless chicken breasts, fat removed and cut into bite sized peices

1/4 cup of a bottled, light Asian-style dressing with sesame and ginger (I like Newman’s Own brand)

2 cups packaged julienned carrots

1/8 tsp crushed red pepper

1 head butterhead lettuce, leaves seperated

Salt, pepper, olive or canola oil

Options for garnish: 1/4 cup honey-roasted peanuts, chopped, lime wedges, soy sauce (I use low-sodium)

Other veggie options to go with carrots: red peppers, sliced water chestnuts, etc.

For a little more heat: Use more red pepper flakes, rooster sauce, mongolian fire oil added to the stir fry.  I also added a little dark sesame oil for more depth of flavor.

Sprinkle chicken with salt and pepper.  Use a little bit of oil or nonstick cooking spray to lightly coat the bottom of a large skillet.  Heat over medium high heat.  Add chicken and cook and stir for about 3 minutes or until browned.

Add 1 tbs of the dressing and the carrots and any other veggies to the skillet; cook and stir for 2 to 3 minutes or until the veggies are crisp-tender and chicken is no longer pink.  Stir in red pepper and any additional seasoning you would like.

Stack lettuce on plates.  Top with chicken-carrot mixture.  Sprinkle with copped nuts, serve with remaining dressing and lime wedges.

I used the leftover chicken and carrot mixture over brown rice for lunch the next day!


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