My weekend was a slippery slope for eating healthy starting with Friday night. We watched our 5 year old grandson for most of the weekend and we ate like 5 year olds!
Pizza, cheeseburgers, strawberry shortcake pancakes, ice cream…
I thought chasing my grandson around would burn the calories but that was wishful thinking.
By the time, he went home on Sunday afternoon – we were SO ready for a nap – and a healthy meal!
I found this delightful recipe by
Bakeaholicmama.com and thought it was the perfect, healthy, light meal for our Sunday night.
It’s easy to make – it fills you up but doesn’t load you down.
Plus – leftovers make for healthy lunches the next day!
What I was making a year ago – LEMON RICOTTA CHEESECAKE!
Ginger Chicken Lettuce Wraps
A Kitchen Muse:
slightly adapted from Bakaholicmomma
2 lbs. of boneless skinless chicken thighs 1 tbs. sesame oil (the light kind) 1 clove minced garlic ½ tsp. minced ginger ½ tsp. red pepper flakes ½ cup apple juice ¼ cup water ⅓ cup reduced sodium gluten free soy sauce 2 tbs. ketchup 2 tbs. cornstarch 1 tbs. apple cider vinegar ¼ cup brown sugar ¼ red bell pepper, sliced thin 1 carrot, sliced with a potato peeler very thin 2 small heads of Bibb lettuce, leaves separated and washed thoroughly sliced scallions 6 oz. rice noodles, prepared to package instructions
Chop chicken thighs into small pieces In a large fry pan over medium high heat, heat oil. Add chicken and garlic to hot oil. Fry until chicken is partially cooked and remove from pan. Whisk together the ginger, red pepper flakes, apple juice, water, soy sauce, ketchup, cornstarch, vinegar and brown sugar. Pour mixture into frying pan and cook until thickened over medium heat. Add partially cooked chicken and red peppers and cook until chicken is cooked through and coated. (Peppers should be tender but still crisp.) In lettuce half, pile some rice noodles and top with chicken mixture. Garnish with scallions and sliced carrots.