This weeks meal prep is a healthy spin on lettuce wraps from my favorite Chinese restaurant, PF Changs! I added extra vegetables (mushrooms, broccoli slaw, and carrots!) to add more fiber and used chicken breast to keep it lean! I also swapped out soy sauce for low sodium soy sauce! Enjoy!!
Details
Servings
4 servings
Prep time
10 minutes
Cooking time
20 minutes
Difficulty
Easy
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Ingredients
1 lb chicken breast, cut into 1 inch cubes
2 cups carrots, shredded
1 cup broccoli slaw
8 oz white mushrooms, finely chopped
8 oz (1 can) water chestnuts, finely chopped
3 cloves garlic minced
1 small bunch green onions, thinly sliced
1/4 cup reduced-sodium soy sauce
2 tbsp Sriracha
2 tbsp sesame seed oil
2 tbsp olive oil
8 lettuce leaves (butter, iceberg, or romaine)
Directions
- Add chicken, carrots, and broccoli slaw to skillet over medium heat with olive oil and garlic. Cook for 5-7 minutes.
- Add mushrooms and water chestnuts to the same skillet. Cook for 5 more minutes, or until chicken is cooked thoroughly.
- Add Siracha, sesame seed oil, and soy sauce to the skillet. Bring to a boil, then reduce heat and simmer for 5 min.
- Serve in lettuce leaves and sprinkle green onions on top!
