* 2 cups of hot cooked Kashi® 7 Whole Grain Pilaf
* 2 chicken breasts cut into ¼” – ½” dice
* 2 teaspoons soy sauce for marinating chicken
* 1 teaspoon expeller pressed canola oil
* 2 cloves of garlic, minced
* ⅓ cup finely diced carrots
* 1 can water chestnuts, minced
* 2 green onions, finely sliced
* 5 shiitake mushrooms, diced
* 2 teaspoons soy sauce
* 4 teaspoons hoisin sauce
* 1 round-shaped head of lettuce such as iceberg or Boston to make lettuce cups
-Cook Kashi Pilaf according to package instructions.
-Marinate diced chicken breast in 2 teaspoons of soy sauce while preparing the rest of the ingredients.
-To make lettuce cups, cut each leaf at the stem and carefully peel the leaf off. The outermost leaves will be large so you can cut them in half.
-Heat canola oil in non-stick wok over medium high heat.
-Add chicken, soy sauce marinade, and garlic to wok and stir-fry until chicken is no longer pink, about 3 to 4 minutes.
-Add carrots and stir-fry 1 minute.
-Add hot cooked Kashi Pilaf to wok and stir-fry 1 minute.
-Add water chestnuts, green onions, shiitake mushrooms, soy sauce, and hoisin sauce. Stir-fry 1 to 2 minutes until heated through.
For 1 serving, Calories 190, Total Fat 5g, Total Carbohydrate 22g, Fiber 6g, Protein 16g.