Tender butterhead lettuce leaves make the perfect wrapper for a filling of chicken, water chestnuts, edamame, and Asian seasonings. Serve with optional dipping sauce and sesame seeds. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to skillet and cook until no longer pink, using a wooden spoon to break up meat as it cooks. Thinly slice white parts of green onions; set aside. Cut the green parts of green onions into slivers; set aside.

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  • In a 3 1/2- or 4-quart slow cooker, combine cooked chicken, the white parts of green onions, the water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper. Pour broth over all.

  • Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

  • Strain mixture, discarding cooking liquid. Stir hoisin sauce and the green onion slivers into chicken mixture. Serve with lettuce leaves and, if desired, Asian chili sauce, and sesame seeds.

Nutrition Facts

248 calories; 4.6 g total fat; 0.2 g saturated fat; 125 mg cholesterol; 581 mg sodium. 187 mg potassium; 13.5 g carbohydrates; 2.7 g fiber; 6 g sugar; 46.2 g protein; 3669 IU vitamin a iu; 9 mg vitamin c; 23 mcg folate; 96 mg calcium; 3 mg iron; 9 mg magnesium;