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This is a refreshing recipe and a bit lighter on the waist line 🙂

4 servings

Ingredients

• 1 teaspoon  canola oil
• 1/2  cup  minced green onions, plus more for sprinkling
• 2  teaspoons cornstarch
• 1  pound  ground chicken (I used 99% fat free)
• 1  11oz can mandarin oranges, drained
• 1/2  cup  chopped water chestnuts
• 1 tablespoon grated peeled fresh ginger
• 2-3 tablespoons low-sodium soy sauce
• 1/4 cup  fresh orange juice
• 3/4 tbsp black bean garlic sauce (I used Lee Kum Kee, this is pretty high in sodium, so I use it sparingly)
• 1 tsp toasted sesame oil
• Romaine leaves (bottom end removed)
• cooked soba noodles

Preparation

Heat oil in a large skillet over medium heat. Add onions, cornstarch, and chicken to pan; sauté until chicken is done, stirring to crumble (the lower fat will be harder to crumble). Add mandarin oranges, water chestnuts, ginger, soy sauce, juice, black bean sauce and sesame oil to pan; cook until thick. Remove from heat. Spoon chicken mixture into center of each lettuce leaf with some soba noodles and enjoy!  So easy!  I topped mine with some chopped bell pepper for some added freshness and crunch, or you could add some chopped peanuts or almonds too.  This recipe could also be great for a little appetizer for a party!

Yum!  They turned out really good and refreshing.  I also like to pair them with some soba noodles.