Asian Ground Chicken with Lettuce Cups

The diet continues and I think I am doing a nice job. I am keeping track of calories on SparkPeople. I was 10 calories OVER for the amount I should be burning a week. I don't think I went over my daily calorie allowance, well Saturday doesn't count. I figure I'll give myself one free day a week.

Last nigth I created this little recipe for myself. I am excited to have leftovers for my lunches, but think I'll keep it as a "dinner meal." One change in my routine is that I am NOT bringing dinner leftovers for lunch. I think that just messes me up. So dinner leftovers will be consumed only at dinner.

Recipe:
Serves 4
1 pkg Swanson Ground Chicken
1/2 green pepper, diced
1/2 medium yellow onion, diced
1 carrot, diced
1 cup chopped cabbage
1 can waterchestnuts, chopped
1 garlic clove, minced
1/2 cup chicken broth
1/4 cup soy sauce
2T teriyaki
1/4 cup Gyoza Dipping Sauce (Trader Joes) or another stirfry sauce
1T cornstarch with 1T water (slurry)
1t vegetable oil

In wok or saute pan, heat oil and then brown the chicken. Add first three vegetables, garlic, and chicken broth, soy, teriyaki, stirfry sauce. Simmer about 10 minutes to soften vegetables. Add waterchestnuts and cabbage. Combine well, adding more soy or broth if needed. Let simmer 10 minutes, then add slurry to thicken the sauce. The longer it simmers, the better the sauce!

Serve over rice or in lettuce cups. According to sparkrecipes.com, this is approximately 330 calories, and 12 grams of fat per serving.