A great diabetic chicken recipe.
It's very easy to prepare. You only need some regular ingredients.
Nutrition facts: Calories: 81 kcal; Fat: 2 grams;
- reduced-sodium soy sauce - 2 tablespoons
- dark sesame oil - 1 teaspoon
- rice vinegar - 2 tablespoons
- grated peeled fresh ginger - 2 teaspoons
- boneless chicken breasts, all fat removed - 1 pound
- vegetable cooking spray - as needed
- chili oil - ½ teaspoon
- large head of Boston or butter lettuce, or enough to get 18 to 20 large leaves - 1
- cilantro leaves - ½ cup
- cucumber, peeled, seeded and chopped - 1
- canned water chestnuts, drained and chopped - 5 ounces
- chili and garlic saucechili and garlic sauce - 1 teaspoon
- hoisin sauce - 2 teaspoons
- salt and pepper - to taste
1. Heat the oil in a large wok and stir-fry the carrot for a minute. Tip in the cabbage, mushrooms and chicken and continue frying for another minute, stirring all the time. 2. Season with white pepper and add the sugar, soy sauces and sesame oil. 3. Combine two teaspoons of the cornflour with 3 tablespoons of water and stir into the filling while still on the heat. Any juices will soon thicken. Leave the filling on one side to cool. 4. Combine the remaining cornflour with enough water to make a thin paste. Lay a spring roll wrapper on the counter and put a tablespoon of the cooled filling across one end. Brush the wrapper edges with the cornflour liquid – this will help the edges stick together. 5. Fold the two opposite edges of the wrapper over part of the filling and roll into a tight cylindrical shape. Pinch the edges together so that you have a good seal. Repeat with the remaining filling and wraps. 5. Heat the oil in a deep fryer and cook the spring rolls in batches until golden – this should take around 5-7 minutes for each lot. Drain on absorbent paper and serve with a sweet chilli dipping sauce.