Jackson Hospital | Partners | Winter 2021

12 Jackson Hospital RECIPE Makes 4 servings. Ingredients For sauce 1 small jalapeño chili pepper, rinsed and split lengthwise—remove seeds and white membrane, and mince (about 1 tablespoon); for less spice, use green bell pepper 1 tablespoon garlic, minced (about 2 to 3 cloves) 3 tablespoons brown sugar or honey 1 ⁄ 2 cup water 1 ⁄ 2 tablespoon fish sauce 2 tablespoons lime juice (about 2 limes) For chicken 1 tablespoon peanut oil or vegetable oil 1 tablespoon ginger, minced 1 tablespoon garlic, minced (about 2 to 3 cloves) 12 ounces boneless, skinless chicken breast, cut into thin strips 1 tablespoon light soy sauce 1 tablespoon sesame oil (optional) 1 tablespoon sesame seeds (optional) For wrap 1 small head red leaf lettuce, rinsed, dried and separated into single leaves large enough to create wrap 8 fresh basil leaves, whole, rinsed and dried 2 cups bok choy or Asian cabbage, rinsed and shredded Asian-style chicken wraps Directions • To prepare the sauce, add all ingredi- ents to a saucepan and bring to a boil over high heat. Remove from heat, and let sit in hot saucepan for 3 to 5 min- utes. Chill in refrigerator for about 15 minutes or until cold. • Prepare the chicken by heating oil in a large wok or sauté pan. Add ginger and garlic, and stir-fry briefly until cooked but not brown, about 30 seconds to 1 minute. • Add chicken, and continue to stir-fry for 5 to 8 minutes. • Add soy sauce, sesame oil (optional) and sesame seeds (optional), and return to a boil. Remove from heat, and cover with lid to hold warm in hot sauté pan. • Assemble each wrap: Place one large red lettuce leaf on a plate. Add 1/2 cup chicken stir-fry, 1 basil leaf and 1/4 cup shredded cabbage, and fold together. • Serve 2 wraps with 1/4 cup sauce. Nutrition information Serving size: 2 wraps, 1/4 cup sauce. Amount per serving: 242 calories, 10g to- tal fat (2g saturated fat), 47mg choles- terol, 17g carbohydrates, 21g protein, 3g dietary fiber, 393mg sodium. Source: National Institutes of Health