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Posted  • Marjani Smith

Low-Carb Lettuce Cups


48g PROTEIN  14g FAT  20g CARBS  3g FIBER  386mg SODIUM

This little number is a classic - but healthy - take on one of the recipes that made P.F. Chang so famous. Chop the chicken superfine for more a more manageable wrap and enjoy!


1 ¾ pounds boneless, skinless chicken breast, cut into ¾-inch pieces
1 bunch scallions, trimmed and sliced
1 cup chopped celery
¼ cup dry roasted, unsalted cashews
1 small head Boston or Bibb lettuce, leaves separated
1 Tbsp. low-sodium soy sauce
2 Tbsp white wine vinegar
2 Tbsp. honey
1 Tbsp. canola oil
¼ tsp. black pepper
2 cloves garlic, finely chopped
1 Tbsp. grated ginger
For the cucumber salad:
2 cucumbers, peeled, seeded, and thinly sliced
1 small red bell pepper, seeded, and thinly sliced into strips
¼ cup + 1 Tbsp. white wine vinegar
½ Tbsp. low sodium soy sauce
1 tsp. canola oil
1 tsp. sugar
1 tsp. red pepper flakes

  1. Combine the soy sauce, vinegar and honey in a small bowl. Set aside.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Season the chicken with black pepper
  4. Cook, stirring occasionally, until the chicken begins to brown, about 3 minutes.
  5. Lower heat to medium and stir in the garlic and ginger.
  6. Add the scallions and cook for 1 minute.
  7. Stir in the celery and half the soy sauce mixture.
  8. Continue cooking until the chicken is cooked through, about 4 minutes.
  9. Remove from heat and sprinkle with the cashews.
  10. Divide the lettuce leaves among plates and spoon the chicken over the top.
  11. Serve with the remaining soy sauce mixture for drizzling.

For the cucumber salad:
  1. In a medium bowl, mix together the soy sauce, vinegar, sugar, oil and pepper flakes.
  2. Dress the cucumbers and red bell pepper, toss and enjoy.
Did you know that you can freeze fresh ginger and it will keep forever?

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