Ingredients
| 1⁄2 cup | frozen sliced bell pepper and onion stir-fry blend | 125 mL |
| 1 | can (5 oz/142 g) water-packed chunk chicken, drained and flaked | 1 |
| 1⁄4 cup | drained canned or jarred mushroom pieces | 60 mL |
| 2 tbsp | hoisin sauce | 30 mL |
| 2 | large iceberg, romaine or butter lettuce leaves | 2 |
| 1 tbsp | sliced green onions | 15 mL |
Instructions
Prep
- 16-oz (500 mL) mug
- In the mug, microwave stir-fry blend on High for 11⁄2 to 2 minutes or until heated through. Drain off excess liquid.
- Stir in chicken, mushrooms and hoisin sauce until blended. Microwave on High for 45 to 60 seconds or until warmed through.
- Spoon half the chicken mixture into each lettuce leaf. Sprinkle with green onions and any of the suggested accompaniments, as desired.
If a frozen pepper and onion stir-fry blend isn’t available, use 1⁄2 cup (125 mL) mixed sliced fresh bell peppers and onions and, in step 1, cook for about 2 minutes or until vegetables are tender-crisp.
Hoisin sauce is a thick Chinese sauce akin to American barbecue sauce. Look for it where soy sauce is shelved in the grocery store.
Measure the stir-fry blend into the mug; cover and refrigerate (decrease the cooking time in step 1 by 30 seconds). Measure the chicken, mushrooms and hoisin sauce into a small airtight container; cover and refrigerate. Place the lettuce leaves and green onions in a small airtight container; cover and refrigerate until ready to use.
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