Lettuce Wraps, Stir Fry Sauce, Dipping Sauce

This recipe comes from Ideal Protein Diet via Shandy Shand

Lettuce Wraps

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