Photo: Alison Gootee
Serves 4
3 Tbsp. lime juice
2 tsp. sugar
½ tsp. grated lime zest
1 jalapeño, seeded and minced
2 Tbsp. vegetable oil
3 garlic cloves, thinly sliced
¾ pound boneless, skinless chicken breasts, diced
¾ pound yellow squash, diced
6 scallions, coarsely chopped
¼ cup shredded carrot
¼ cup chopped cilantro
12 Boston lettuce leaves
Chopped peanuts
In a medium bowl, combine soy sauce, lime juice, sugar, lime zest and jalapeño; set aside.
In a large skillet, heat oil over low heat. Add garlic and cook, stirring, until golden, 2 minutes.
Add chicken and cook 1 minute. Add squash and season with salt and pepper. Cook, stirring, until squash is barely tender, 2 minutes more.
Add reserved sauce and scallions, and simmer 2 minutes. Remove from heat and stir in carrot and cilantro.
Spoon mixture into lettuce leaves. Garnish with peanuts and serve.
Ingredients
¼ cup soy sauce3 Tbsp. lime juice
2 tsp. sugar
½ tsp. grated lime zest
1 jalapeño, seeded and minced
2 Tbsp. vegetable oil
3 garlic cloves, thinly sliced
¾ pound boneless, skinless chicken breasts, diced
¾ pound yellow squash, diced
6 scallions, coarsely chopped
¼ cup shredded carrot
¼ cup chopped cilantro
12 Boston lettuce leaves
Chopped peanuts
Directions
Active time: 25 minutesIn a medium bowl, combine soy sauce, lime juice, sugar, lime zest and jalapeño; set aside.
In a large skillet, heat oil over low heat. Add garlic and cook, stirring, until golden, 2 minutes.
Add chicken and cook 1 minute. Add squash and season with salt and pepper. Cook, stirring, until squash is barely tender, 2 minutes more.
Add reserved sauce and scallions, and simmer 2 minutes. Remove from heat and stir in carrot and cilantro.
Spoon mixture into lettuce leaves. Garnish with peanuts and serve.
From the June 2014 issue of O, The Oprah Magazine
