Ingredients

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

Preparation

  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. 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. Divide chicken mixture equally among lettuce leaves. Sprinkle with sesame seeds and serve.

Per serving: 420 cal, 14 g fat (3 g sat), 48 g carbs, 371 mg sodium, 4 g fiber, 24 g protein