Asian Chicken Lettuce Cups

I love love love this. It's totally healthy and low calorie, but I can honestly say that you would never know it. It just tastes really fresh and flavorful. The marinade is packed with flavor, and in the end it gets reduced to make a sauce to go over top. The whole thing has less than a tablespoon of oil. When I eat this I feel like I'm at a restaraunt. You could substitute iceburg lettuce for the Boston lettuce, white vinegar for rice vinegar, and any vegetable you want for the water chestnuts. The only thing I wouldn't leave out is the sesame oil.

Asian Chicken Lettuce Cups

2 boneless skinless chicken breasts, about 1 pound
1/3 cup soy sauce
1/4 cup rice wine vinegar
3/4 tsp sesame oil
1/4 tsp chili paste or crushed red pepper
2 tsp sugar
3 cloves garlic, minced
2 tsp vegetable oil
1 head Boston lettuce
1 can sliced water chestnuts, drained
1/3 cup peanuts, coarsely chopped

Slice chicken breasts into 1/2" cubes and set aside in a medium bowl. Meanwhile add the soy sauce, vinegar, sesame oil, chili paste, sugar, and garlic to a small bowl and whisk together to combine. Pour over the cubed chicken and stir to coat. Let marinate on the counter for 15 minutes or in the fridge for up to 2 hours.

Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken with marinade and cook until the chicken is no longer pink in the middle, about 5 minutes. Remove the chicken with tongs and continue to simmer the marinade until it is thickened and reduced by half.

To assemble, break off 3 or 4 leaves of boston lettuce and stack on top of each other. Top the lettuce with a few spoonfuls of chicken, water chestnuts, and a few peanuts. Drizzle some of the reduced marinade over top. Wrap the lettuce around in a taco fashion and eat!

Source: Sarah Cupcake original.