First of all can I just say it taste like I just got home from a cheap, dirty, authentic Chinese restaurant. Only, this is totally home made and only about 200 calories for 3 cups!
1 Package boneless skinless chicken
4 Cloves garlic minced
3 tsp vegetable oil
1 Cup shitake mushrooms minced
1 Cup baby bella (or button) mushrooms minced
3 Cups Napa cabbage shredded (discard white thick stem part)
1/4 tsp salt
2 Pinch crushed red pepper flakes
1 Can (8 oz) water chestnuts chopped up
1 Cup green onions (about 4 onions)
1/8 Cup carrots minced
3.5 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Head butter lettuce
Black pepper
Preheat oven to 405. Season chicken with 2 tsp oil, salt and pepper. Bake for 30 minutes or until done (juice runs clear when cut into when chicken is done). When there is about 5 minutes left on chicken heat remaining 1 tsp vegetable oil in very large non stick skillet. Add garlic and carrots. Sauté for about 5 minutes. Remove chicken from oven and allow to cool to touch. As chicken is cooling add onions and mushrooms. Cook until mushrooms are soft (about 4 minutes). Add cabbage and wilt down by tossing frequently with mushroom and garlic mixture. Add water chestnuts, salt, crushed pepper, hoisin sauce and soy sauce. At this point if you are a vegetarian you want to remove your portion and set it aside. Shred chicken with two forks (or fingers if cool enough) and add it to pan. Toss it and coat it. Cook for about 2 minutes to warm through and absorb flavor. Place cups on plate in bowl shape and fill with mixture. Serve with white rice.
*Note you can also skip the lettuce cups and simply serve right on top of rice!
Prewilted cabbage
Post wilted cabbage
