Chicken and Green Pepper in Lettuce Cups

Featured in the Honolulu Star-Bulletin on November 1, 2006.

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Ingredients:

Chicken and Green Pepper in Lettuce Cups

  • 1 pound chicken breasts
  • 1 egg white
  • 1 teaspoon cornstarch
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons sherry
  • 3 tablespoons salad oil
  • 1 green pepper, slivered
  • 1/2 cup slivered bamboo shoots
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 12 Manoa lettuce leaves

Directions:

Remove bones from chicken; slice meat in thin strips. Combine egg white, cornstarch, 1 tablespoon of the soy sauce, and 1 tablespoon of the sherry; add chicken and marinate for 10 minutes. In a saucepan, heat oil. Stir-fry chicken until lightly browned. Add green pepper and bamboo shoots; stir-fry 1 minute. Combine sugar, salt, the remaining 1 1/2 tablespoons soy sauce, and the remaining 1 tablespoon sherry. Pour over hot mixture; cook 1/2 minute. Arrange on serving dish with lettuce. To serve, each person uses fingers to take a lettuce leaf, spoons some of the chicken mixture into it, and rolls the leaf around the mixture before eating it. Makes 6 servings.

Approximate Nutrient Analysis per serving (without skin):
150 calories, 8 g fat, 0.5 g saturated fat, 30 mg cholesterol, 650 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g sugar, 14 g protein

Approximate Nutrient Analysis per serving (with skin):
200 calories, 13 g fat, 2 g saturated fat, 40 mg cholesterol, 700 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g sugar, 15 g protein

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