1/2 lb ground chicken or turkey
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 1/2 tsp finely chopped fresh ginger
2 Tbsp freshly squeezed lemon juice
2 Tbsp Hoisin sauce
2 tsp brown sugar, packed
1 1/2 tsp sesame oil
1 tsp low sodium soy sauce
7 drops Red Pepper Sauce
2 Oranges, washed, peeled, seeded and chopped into 1/2 inch pieces
2 Tbsp Cilantro or Italian Parsley leaves, chopped
1 head Iceberg Lettuce, separated into lettuce cups
To make one portion:
In large skillet, sprayed with nonstick cooking spray, saute chicken over medium heat, crumbling and cooking until no longer pink. Pour into dish, set aside.
Rinse out pan and spray with nonstick cooking spray. Saute bell pepper, onion, garlic and ginger for 2 mintues. Add meat to pan.
In small bowl, blend lemon juice, hoisin sauce, brown sugar, sesame oil, soy sauce and red pepper sauce.
Pour into pan and stir to coat chicken. Reduce heat and simmer, stirring until sauce is absorbed, about 4 minutes.
Stir in orange pieces and cilantro. Serve with letttuce cups.
1 cup of fruit and vegestables per serving.
Notes: Color groups: white, yellow/orange, red
Serving Size :4