cup chopped shiitake mushrooms
cup matchstick-sliced carrots
cup sliced almonds, plus more for garnish
tablespoons brown sugar
to 2 tablespoons sriracha
tablespoon rice vinegar
teaspoon grated fresh ginger
head bibb or butter lettuce, leaves removed
Sliced green onions, for garnish
Heat olive and sesame oils in a large skillet over medium heat. Add chicken, mushrooms and shallot; cook until chicken is browned, about 5-7 minutes.
Add carrots and garlic; cook until carrots are slightly softened, about 2 minutes.
Add sliced almonds, soy sauce, brown sugar, sriracha (add 1 tablespoon for less spiciness, 2 tablespoons for more), rice vinegar and grated ginger. Simmer until sauce has thickened, about 3-5 minutes.
Spoon chicken filling into lettuce leaves. Garnish with sliced almonds and green onions.
- Want to make this lunch to-go? The chicken filling can be cooked ahead, sealed in an airtight container and stored in the refrigerator to be enjoyed the next day. Store the lettuce leaves separately from the chicken mixture and assemble just before eating.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Don’t get stuck in a sad lunch rut! This recipe is a one-skillet situation, making it easy and worth taking a few minutes the day before to make ahead of time.