Stuff low-carb lettuce wraps with Asian-inspired bang-bang chicken for an easy weeknight dinner that beats takeout! Sichuan peppercorns aren't peppers--they're the dried berries of the Chinese prickly ash bush. Don't have any on hand? Substitute 1/2 tsp. each crushed red pepper and five-spice powder for the Sichuan pepper. Source: EatingWell Magazine, March 2019

Carolyn Malcoun
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Ingredients

Directions

  • Place chicken, ginger and garlic in a large saucepan. Cover with water. Bring to a boil over high heat. Reduce heat to a simmer and cook until an instant-read thermometer inserted in the thickest part of the chicken reaches 160 degrees F, 10 to 12 minutes. Transfer the chicken to a clean cutting board (discard ginger and garlic); let cool for 5 minutes.

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  • Meanwhile, whisk sesame oil, tamari, vinegar, chili oil, peppercorns and sugar in a medium bowl.

  • Shred the chicken and stir into the sauce. Let stand for 5 minutes. Serve in lettuce leaves topped with cucumber, carrot (and/or radish), scallions and sesame seeds.

Nutrition Facts

274 calories; 14.1 g total fat; 2.4 g saturated fat; 63 mg cholesterol; 457 mg sodium. 452 mg potassium; 11.1 g carbohydrates; 2.2 g fiber; 6 g sugar; 25.8 g protein; 3499 IU vitamin a iu; 6 mg vitamin c; 38 mcg folate; 55 mg calcium; 2 mg iron; 52 mg magnesium;