Sesame Ginger Chicken CupsCrunchy, sweet, spicy and special, this main dish comes together in less than 30 minutes. Great for kids and adults alike because it’s finger food that fills you up!
Total fat: 7g
Sat fat: 1g
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1 pound skinless, boneless chicken breast, cut into bite-size chunks
¼ cup bottled light Asian-style dressing with sesame and ginger (divided use)
2 cups julienned carrots (packaged is just fine)
⅛ teaspoon crushed red pepper
1 head butter (Boston) lettuce, washed, dried and leaves separated
¼ cup honey-roasted peanuts, chopped
4 lime wedges
1. Sprinkle chicken lightly with salt and pepper. Lightly coat a large skillet with cooking spray and preheat over medium-high heat.
2. Add chicken, stirring for 3 minutes or until browned.
3. Add 1 tablespoon of the dressing and the carrots to the skillet. Stir and cook for 2 to 3 minutes more or until carrots are crisp-tender and chicken is no longer pink. Stir in red pepper and transfer chicken mixture to a serving bowl (or divide into 4 bowls).
4. Arrange 4 stacks of lettuce leaves on a large platter in the center of the table.
5. Allow each person to fill lettuce leaves with chicken mixture, topped with a sprinkle of nuts. Add remaining dressing and squeezes from the lime wedges to taste.
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