Last week my best friend Jody put in a request for a virtual meal. Jody lives in Miami and I was so excited she asked me to make this, because it has been a long time since I made them, and I love them. Jody has been my best friend for 13 years and I value her friendship more than words can say. She moved to Miami from Michigan a few years ago for an amazing job opportunity, I miss her everyday, but she is my forever friend and distance does not change our friendship.
So after work I ran out and got some ingredients and made her request. Chicken Lettuce Wraps.
This is an easy, fast recipe.
Lots of healthy ingredients.
Cooking time was less than 8 minutes.
Made a fresh salad to go along with this light dinner.
Yummy, crisp and light.
Love the crunch from the water chestnuts. Amazing how much flavor they absorb from the sauce.
Also made my new favorite dessert. I just love me some Chobani Cheese Cake.
Chicken Lettuce Wraps
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons canola oil
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch pieces
- black pepper
- 2 cloves garlic, finely chopped
- 1 tablespoon grated ginger
- 1 bunch scallions, trimmed and sliced
- 1 8-ounce can sliced water chestnuts, drained
- 1/4 cup roasted chopped nuts
- 1 small head Boston or Bibb lettuce, leaves separated
- Garnished with mung bean sprouts
- Combine the soy sauce and honey in a small bowl. Set aside.
- Heat the oil in a large skillet over medium-high heat.
- Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
- Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.
- Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the chopped nuts.
- Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling. Top with mung beans sprouts for garnish.
Jody I hope you enjoy your virtual meal! I had fun making them.
I also just found out yesterday that Jody is coming back to Michigan for the Thanksgiving holiday for a visit. Her family still lives in Michigan and when she comes to visit her family, they welcomes me into their home like I am part of the family. So I am over the moon with excitement that I get to see my Jody in 146 Days. Jeff and I went to Miami in March to visit Jody, so this is quite a treat that I get to see her twice in one year. 2012 is turning into an amazing year. Love you Jody.
Now onto a Fitmixer update.
So I have been doing the Fitmixer Bootcamp since May 14th. and we have just passed the 1/2 way mark. We completed a fit test on our first day and again at the 1/2 way point. I am happy to report that I was able to complete with ease several additional reps to each task. One exercise that I was really happy with seeing an increase was the Burpees. I did an additional 5 reps with ease and really felt like my form was solid the entire time, where the first time I felt like I was getting really sloppy towards the end.
So in addition to the workouts, I also walk a local farm trail which is a 2 mile walk. I walk it most weekdays and it ends up being a nice 30 minute walk. Walking helps keep me stretched after a good boot camp workout.
Question of the Day: What’s you favorite workout right now? I am loving my boot camp workouts.
Check ya Later.