6 oz cooked chicken breast, minced (1 leaner)
1/2 cup celery, diced (1 green)
1/2 cup shitake mushrooms, thinly sliced (1 green)
1 garlic clove, minced (1 condiment)
1 tsp soy sauce (1 condiment)
1/2 tsp oyster sauce (1/2 condiment)
1/2 cup fresh cilantro, chopped (1/2 condiment)
1 tsp olive oil (1 healthy fat)
2 drops sesame oil (drop into olive oil)
1 cup Iceberg lettuce leaves (1 green)
Soak the shitake mushrooms for around 30 minutes. Drain, but reserve the soaking liquid. Thinly slice the mushrooms.
In a large skillet, saute the celery, mushrooms and garlic in the olive and sesame oil until the celery is almost aldente. Add the chicken, soy sauce, oyster sauce and cilantro. saute for 2-3 minutes until everything is warmed through. Add 1/4 cup of the mushroom soaking liquid to thin the sauce.
Serve the chicken mixture in Iceberg lettuce “cups”.
Tip: The mushroom soaking liquid is essentially mushroom broth. You can use this to make soup, etc.
1 leaner serving, 3 green, 3 condiments, 1 healthy fat