Hungry for PF Changs?

My mock PF Chang's Chicken Lettuce Wraps (with veggies)
Ingredients



1-1/2 pounds boneless skinless chicken breasts, cubed

1 cup chopped fresh mushrooms1/4 cup chopped white onions1 Cup chopped red, orange, red, and green peppers
2 Tbsp Rice Vinegar

2 Tbsp Sucanat Cane Sugar (or agave nectar)

1 Tbsp reduced-sodium soy sauce1 Tbsp minced garlic1/4 tsp crushed red pepper flakes
1 Tbsp peanut butter

12 Bibb or Boston lettuce leaves

Directions

In a large nonstick skillet coated with cooking spray, cook chicken 3 minutes; drain. Add the mushrooms, peppers, and onions; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.

In a small bowl, whisk the vinegar, Sucanat, soy sauce, garlic, red pepper flakes and peanut butter. Stir in the chicken mixture.

Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings (2 wraps each).


Calories 174

Carbs 10g

Protien 25g

Fiber 1g

Fat 4g

****note, this recipe would also be amazing if you used tofu, shrimp, or ground turkey. Let it meet your needs! You can also use zuchinni and yellow squash instead of the peppers



Vegetable Fried Rice

1 cup instant brown rice1 cup vegetable broth½ cup egg beaters, lightly beaten2 teaspoons sesame oil1 cup frozen cubed carrots and peas4 scallions, cut into 1-inch pieces1 clove garlic, minced1 Tbsp reduced-sodium soy sauce2 tsp rice vinegar

Preparation

Combine rice and broth in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer until the liquid is absorbed, 12 to 14 minutes. Spread the rice out on a large plate and let stand for 5 minutes.
While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
Heat oil in the pan over medium-high; add peas and carrots and cook, stirring, for 1 minute. Add scallions and garlic; cook, stirring, until tender, about 2 minutes. Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.
Serves 4

Per serving:

187 calories

23g carbs

6g protein

2g fiber

8g fat