Ingredients for Cat's Chicken And Shrimp Lettuce Wraps
- Boneless Chicken Breasts
- 1 pound peeled and deveined shrimp
- Scallion
- Iceberg Lettuce
- 1/4 cup low-sodium soy sauce
- Brown Sugar
- Rice Wine Vinegar
- Splenda Granular
- Water
- Ketchup
- Lemon Juice
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How to Make Cat's Chicken And Shrimp Lettuce Wraps
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
- Add 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces, and cook until browned and cooked through (about 5-7 minutes).
- Add 1 pound of peeled and deveined shrimp, and cook for 2-3 minutes until pink and opaque.
- Stir in 1/2 cup of finely chopped green onions, 1/4 cup of minced ginger, and 2 cloves of minced garlic. Cook for 1 minute until fragrant.
- In a small bowl, whisk together 1/4 cup of low-sodium soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, and 1 tablespoon of sesame oil.
- Pour the sauce over the chicken and shrimp mixture and cook for 1-2 minutes until heated through and the sauce has thickened slightly.
- Remove from heat and let cool slightly.
- Serve the chicken and shrimp mixture in crisp lettuce cups (Butter lettuce or Iceberg lettuce work well).
- Garnish with additional green onions, sesame seeds, and a squeeze of lime juice (optional).
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
34g
Fat
10g
Carbs
4g
