This recipe comes from Ideal Protein Diet via Shandy Shand
Small bit of oil or spray oil
2 boneless skinless chicken breasts (or ground chicken or turkey)
1 cup water chestnuts ( or celery )
2/3 cup mushrooms (chopped small)
½ cup of small cut up pieces of onion
1 tsp minced garlic
Pieces of lettuce for wraps
Chop up chicken into small (pea size) and cook in the oiled pan for a few mins stirring.
Set meat aside and cook the rest of vegetables for a few mins, still keeping them a bit crunchy. Add back the meat and add the sauce and cook for a min until thickened.
Spoon into ice cold lettuce and enjoy.
Stir Fry Sauce
2 Tbls soya sauce
2 Tbls Splenda
½ teas. rice wine vinegar (may have 1 gr of sugar ..can use regular vinegar)
This was excellent with just the above, The combination of very hot chicken mixture and the icy cold lettuce is great. Next time I am going to add some large fresh shrimp chopped small as well as red peppers.
The following is the recipe given to me and is used to drizzle a little on the lettuce while you eat the wraps.
Drizzle or Dipping Sauce
¼ cup Splenda
½ cup water
2 Tbls. Soya Sauce
2 tsp rice wine vinegar (or reg vinegar)
2 Tbls ketchup (if you can find the sugar free)
1 Tbls lemon juice
1/8 tsp sesame oil
1 Tbls hot mustard ( or use dry mustard mixed with 2 tsp water)
1-2 tsp finely chopped garlic and red chili paste (optional)
(I used 1 tsp minced garlic and 1 tsp chili paste)
I had the rice wine vinegar , sesame oil and red chili paste all on hand and it tastes wonderful. I doubled the recipe and it made over 2 cups. I funnelled into a tall clean old
Balsamic vinegar bottle and put a wine stopper in it.
It lasts a long time, and I don’t think I use more than 1 or 2 Tbls with my wraps…..
It is salty and may slow down your losses……watch
We like it to dip our baked chicken breasts into as well