YIELD Makes 4 servings
Net Carbs 4g
|1/2||pound boneless skinless chicken thighs|
|1/2||teaspoon Chinese 5-spice powder|
|1/2||cup canned bean sprouts, rinsed and drained|
|2||tablespoons sliced almonds|
|2||tablespoons minced green onion|
|2||tablespoons soy sauce|
|4||teaspoons hoisin sauce|
|1||to 2 teaspoons hot chili sauce with garlic*|
|4||large leaves romaine, iceberg, or bibb lettuce|
- Preheat oven to 350°F. Place chicken thighs on baking sheet; sprinkle with 5-spice powder. Bake 20 minutes or until chicken is cooked through. Cool; dice chicken.
- Place chicken, bean sprouts, almonds, green onion, soy sauce, hoisin sauce and chili sauce in large bowl. Stir gently until blended. To serve, spoon 1/3 cup chicken mixture onto each lettuce leaf; roll or fold as desired.
|Serving Size:||1 wrap|
|Saturated Fat||1 g|
|Total Fat||5 g|
Cooking authentic Jewish cuisine doesn't have to be intimidating, especially if you read our recipes and follow our simple steps.
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.