Sesame and Ginger Chicken

I am on a roll this week! This was another hit at my house. It was super simple because it used the store-bought Wishbone dressing that was B1G1 this week at Publix. I served mine in lettuce cups and served my husband's over rice. So, this is perfect for those of you who are maybe watching the carbs. The dressing is a light one, and full of flavor! Yum-O!



4 boneless, skinless chicken breasts, cut into bite-size strips
1/4 cup bottled Light Asian Sesame & Ginger Dressing
1/2 cup chicken broth
1 cup baby carrots, thinly sliced
1 cup red bell pepper, diced
salt and pepper
1 head butterhead lettuce, leaves separated

Sprinkle chicken lightly with salt and pepper. Pour 1 tablespoon olive oil in the bottom of a skillet. Add chicken and cook over medium-high heat; cook and stir for 3 minutes or until browned. Add the carrots and peppers; cook for 2 minutes. Add the dressing and broth. Cook over medium-high heat until sauce is thickened and most of the liquid is absorbed, about 6-8 minutes. Reduce heat the low.

Serve by filling the leaves with the chicken mixture. You can also serve it with rice or over egg noodles.



Enjoy!


(adapted from Better Homes & Gardens)