Noodles and rice are nice, but for a lighter Thai dish, try tucking some flavorful filings into a healthy lettuce wrap. Chicken—or tofu, for a vegetarian version—is sautéed in sesame oil with nutrient-packed bok choy and red onions, then topped with chopped peanuts, carrot shreds and delicate sesame seeds. Stuff the mixture into crisp, cool Romaine lettuce leaves and serve with a homemade spicy-sweet sauce for a dish that that beats boring takeout anytime.
1.25 lbs. chicken tenders (boneless/skinless), chopped
½ to 1 red onion, thinly slices
½ cup bok choy, halved
1 Tbsp. sesame oil
Romaine lettuce leaves
1. In large non-stick skillet over medium to high heat, heat sesame oil. Add chicken and saute until cooked; transfer to dish and set aside.
2. In small bowl, mix together sauce ingredients; set aside.
3. In same skillet used to cook chicken, saute onion for several minutes. Add bok choy and cook until tender. Return chicken to skillet. Add sauce and toss to coat.
4. To make wraps, spoon chicken mixture into lettuce leaves; top with peanuts, sesame seeds and crushed peanuts.
Note: If vegetarian, follow same steps, replacing chicken with tofu.