Whisk together water and cornstarch in a small saucepan. Add soy sauce, brown sugar, rice vinegar, 1 clove garlic, and ginger. Cook and stir until thickened and bubbly. Cook for 1 minute more.
Chicken-Veggie Lettuce Wraps
This quick weeknight meal is sure to be a family favorite. You can even use the left over filling to make lunch for the next day.
Servings and Ingredients
|3 tbsp. water|
|2 tsp. Hy-Vee cornstarch|
|¼ c. Hy-Vee less-sodium soy sauce|
|2 tbsp. Hy-Vee brown sugar, packed|
|1 tbsp. rice vinegar|
|3 clove(s) garlic, minced; divided|
|½ tsp. fresh ginger, grated|
|1 lbs. ground chicken breast|
|1 tsp. That's Smart! onion powder|
|1 ½ c. Hy-Vee Short Cuts broccoli florets|
|1 c. sliced baby bella mushrooms|
|½ c. shredded carrots|
|½ c. Hy-Vee Short Cuts chopped red bell peppers|
|Lettuce leaves, such as Boston or Bibb|
Things To Grab
- Small saucepan
- Large skillet
- Hy-Vee nonstick cooking spray
Spray a large skillet with nonstick spray. Cook chicken, onion powder, and remaining 2 cloves of garlic over medium heat or until chicken is cooked through. Stir in broccoli, mushrooms, carrots, bell peppers, and soy mixture. Simmer, uncovered, for 8 to 10 minutes or until vegetables are crisp-tender.
Fill lettuce leaves with chicken mixture and serve immediately.
200 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 70mg
- Sodium: 690mg
- Total Carbohydrates: 16g
- Protein: 30g
Vitamin D 0%