Sesame Ginger Chicken Lettuce Cups
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb chicken tenderloins, cut into bite-size pieces
- salt and pepper, to taste
- 1⁄4 cup bottled sesame ginger salad dressing
- 2 cups shredded carrots
- 1⁄8 teaspoon crushed red pepper flakes
- 1 head boston lettuce, leaves separated
- 1⁄4 cup honey-roasted peanuts, chopped
- 1 lime, cut into wedges
directions
- Sprinkle chicken pieces with salt and pepper. Lightly coat a large skillet with nonstick cooking spray; heat over medium-high heat. Add chicken; cook and stir for about 3 minutes or until browned. Add 1 T. of the dressing and the carrots to the skillet; cook and stir for 2 to 3 minutes more or until the carrots are crisp-tender and chicken is no longer pink. Stir in red pepper.
- Stack lettuce leaves on plates. Top with chicken-carrot mixture. Sprinkle with chopped nuts. Serve with remaining dressing and lime wedges.
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Reviews
-
I really enjoyed this recipe, however I made some changes because it tasted quite bland. First, the best dressing I found was Ken's Asian Sesame with ginger and soy. I used at least a 1/2 cup. I also added lime juice, lime zest and more fresh ginger to the dressing to really give it some zing. I shredded the chicken and now consider this one of my favorite meals!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!