This is a recipe I have modified from the original one that was in a Milk Calendar, many years ago. It’s a tasty dish and great when you want a nice light meal.
1 pound of lean chicken, sliced thinly (you can also use ground turkey or chicken and ground or sliced beef)
1 1/2 c of coconut water (you could probably use coconut milk here but I usually have the water on hand so use that, the original recipe called for milk)
1/2 c sauce of your choice, I have used teriyaki sauce or hoisin sauce with asian sesame dressing, and all have worked well
2 carrots, shredded
1 clove garlic, minced
1 tbsp minced peeled ginger root, or 1 tsp ground ginger
2 green onions, sliced
2 tbsp freshly squeezed lemon juice
8 leaves of either romaine or iceberg lettuce
Heat a large skillet over medium-high heat. Add the chicken and cook until done (I often use leftover chicken for this recipe). Add coconut water and sauce, bring to a simmer, stirring often. Then stir in carrots, ginger and garlic. Reduce the heat and simmer for about 10 minutes, until sauce has reduced. Stir in green onions and lemon juice.
Place lettuce leaves on serving plates and top with the chicken mixture. I usually serve this with a side of rice. Enjoy!
Maureen says: ‘These look yummy, low fat, and healthy. I’m thinking they would be great as an appy too”