Chicken Lettuce Cups

• 2 tsp peanut or canola oil
• 1/2 cup chopped Vidalia onion
• 1 1/2 cloves garlic, minced
• 1 1/2 tsp minced gingerroot
• 1/2 cup water chestnuts, drained and chopped
• 1 cup diced cooked skinless dark-meat chicken
• 2 Tbsp low-sodium chicken broth
• 1 Tbsp low-sodium soy sauce
• 2 Tbsp rice wine vinegar
• 1 pinch ground black pepper
• 2 cups cooked brown rice
• 2 scallions, thinly sliced
• 4 Bibb lettuce leaves, washed
• 1 tsp black sesame seeds

1. 1. Heat oil in a large saute pan over medium-low heat. Add onion and saute for 3 minutes. Reduce heat to low. Add garlic and gingerroot and saute for 1 minute. Add water chestnuts and cook 1 more minute.
2. 2. Add chicken, broth, soy sauce, vinegar, and pepper; stir well. Add rice and cook for 3 minutes. Remove from heat and stir in scallions.
3. 3. Divide chicken mixture equally among lettuce leaves. Sprinkle with sesame seeds and serve.
4. Per serving: 420 cal, 14 g fat (3 g sat), 48 g carbs, 371 mg sodium, 4 g fiber, 24 g protein

peanut, vidalia onion, garlic, gingerroot, water chestnuts, chicken, chicken broth, soy sauce, rice wine vinegar, ground black pepper, brown rice, scallions, black sesame seeds

Taken from www.epicurious.com/recipes/member/views/chicken-lettuce-cups-51540431 (may not work)