A yummy PF Chang's copy cat.
Mixture
- 9 oz chicken tenderloins
- 1/2 cup water chestnuts (or about 5 baby carrots work too)
- 1/2 cup canned mushrooms (or fresh works)
- 3 tablespoons chopped onions (YUCK, I omit these)
- 1 tsp garlic powder
- 6-8 leaves iceberg lettuce
Special Sauce (I half this because it makes SO much)
- 1/4 cup Splenda
- 1/2 cup water
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons reduced sugar ketchup
- 1 tablespoon lemon juice
- 1 tablespoon mustard
- 1-2 teaspoon garlic powder
Stir Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons splenda
- 1/2 teaspoon rice wine vinegar
Directions.
- Make the special sauce by dissolving the sugar in water in a small bowl.
- Add soy sauce, rice wine vinegar, ketchup, lemon juice, mustard, tobasco and garlic powder.
- Mix well and refrigerate this sauce until you're ready to serve.
- Boil chicken for 10 minutes.
- Pour chicken in a strainer and cool.
- As chicken cools mince water chestnuts (or carrots) and mushrooms to about the size of small peas.
- Prepare the stir fry sauce by mixing the soy sauce, splenda, and rice vinegar together in a small bowl.
- When chicken is cool, shred it into small pieces.
- Heat a pan (or wok) to medium-high. When hot, coat with cooking spray.
- Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
- Add the stir fry sauce to the pan and saute the mixture for a couple minutes
- Spoon the mixture in the lettuce"cups" (leaves) and roll up like burritos.
- Dip in "Special Sauce".
Nutrition
Mixture Only (Lettuce will add about 7 calories)
Fat .5g
Cholesterol 46mg
Sodium 435mg
Potassium 196mg
Carbs 7.5g
Fiber 1g
Protein 16g
Sauce
Calories 15
Fat .5g
Sodium 584mg
Potassium 32g
Carbs 2g
Sugars 1g
Protein .5g
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