This is another college favorite! It is a recipe I found in a Cooking Light magazine, so it is also healthy :). The directions tell you to freeze the mixture to make it an easy future meal, but I prefer to eat it right when I make it!
1 tsp sesame oil
3 garlic cloves, minced
3 cups minced cremini mushrooms (about 8oz)
1 cup minced shitake mushrooms (about 2.5oz)
1 pound ground chicken breast
3 cups shredded napa (Chinese) cabbage
1/4 tsp kosher salt
1/8 tsp crushed red pepper
1 (8oz) can whole water chestnuts, drained and minced
1 cup minced green onions
2 Tbsp oyster sauce
2 Tbsp low-sodium soy sauce
1/4 cup chopped fresh cilantro
24 Boston lettuce leaves
Heat sesame oil in a large nonstick skillet over medium heat. Add garlic, cook for 2 minutes. Add mushrooms and chicken; cook for 8 minutes, stirring occasionally. Add shredded cabbage, kosher salt, crushed red pepper, and water chestnuts; cook for 5 minutes or until cabbage wilts. Remove from heat and stir in onions, oyster sauce, and soy sauce. Cool completely. Place mixture in an airtight container or heavy-duty zip-lock bag; freeze.
Thaw chicken mixture overnight in refrigerator or microwave at MEDIUM for 10 minutes. Bring to room temperature, or microwave on HIGH until warm, if desired. Stir in cilantro. Spoon about 3 Tablespoons chicken mixture into each lettuce leaf with slotted spoon.
Yield: 8 servings (3 lettuce cups each)
NUTRITION PER SERVING
Calories 103 (13% from fat); Fat 1.5g (sat 0.3g, mono 0.4g, poly 0.5g); Protein 15.3g; Carb 7.4g; Fiber 2.3g; Chol 33mg; Iron 1.4mg; Sodium 270mg; Calcium 44mg
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