Garlic Chicken Bundles
Instructions:
- 2-1/4 pounds chicken breasts, skinless, boneless
- 4 tablespoons soy sauce, divided
- 5-1/2 teaspoons cornstarch, divided
- 3/4 teaspoon sugar substitute
- 1/3 cup water
- 2 tablespoons canola oil, divided
- 1/2 cup chopped green onions and tops
- 1/4 cup chopped toasted almonds
- 1 tablespoon minced fresh cilantro or parsley
- 8-10 butter or iceberg lettuce leaves
- Cut chicken into 1/2-inch pieces.
- Combine 3 tablespoons soy sauce, 4-1/2 teaspoons cornstarch, 3 teaspoons garlic and sugar in small bowl; stir in chicken.
- Let stand 15 minutes.
- Meanwhile, combine water, remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch; set aside.
- Heat 1 tablespoon oil in hot wok or large skillet over high heat.
- Add chicken andstir-fry 4 minutes; remove.
- Heat remaining 1 tablespoon oil in same pan.
- Add remaining teaspoon of garlic; stir-fry 1 minute.
- Add green onions; stir-fry 1 minute longer.
- Stir in chicken and soy sauce mixture.
- Cook and stir until mixture boils and thickens.
- Remove from heat and stir in almonds and cilantro.
- To serve, fill each lettuce leaf with about 1/4 cup chicken mixture.
- If desired, fold lettuce around filling to enclose.