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Excerpted from “Food to Live By” Copyright 2006 by Myra Goodman. Used by permission of Workman Publishing Co., Inc. New York All Rights Reserved



  • 1‐½ pounds skinless, boneless chicken breasts, cut into ½‐inch dice
  • 3 tablespoons cornstarch
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons peanut oil
  • ¾ cup finely sliced scallions, including white and 3 inches of green (about 1 bunch)
  • 3 tablespoons grated peeled fresh ginger
  • 2 tablespoons very finely diced jalapeño pepper
  • 2 tablespoons minced fresh lemongrass
  • 1 tablespoon minced garlic
  • 1 can (8 ounces) water chestnuts, rinsed, drained, and cut into ¼‐inch dice
  • 3 baby bok choy (about 8 ounces), including white ribs, very thinly sliced
  • 2 tablespoons soy sauce
  • ¼ cup teriyaki sauce
  • ¼ cup mirin (sweet rice wine)
  • 1 tablespoon Thai or Vietnamese fish sauce (optional; see Note)
  • 3 tablespoons thinly sliced fresh cilantro or mint leaves
  • 2 heads Boston lettuce or 1 head iceberg lettuce, leaves individually separated, rinsed, and dried
  • Asian Dipping Sauce (optional; recipe follows)


    1. Spread the chicken on a plate. Place 2 tablespoons of the cornstarch in a sieve and sprinkle it evenly over the chicken.
    2. Heat 1 tablespoon each of the sesame oil and the peanut oil in a large skillet, preferably nonstick, over medium heat. Add the chicken and cook, stirring frequently, until it is cooked through, about 5 minutes. Using a slotted spoon, transfer the chicken to a medium‐size bowl, leaving the pan juices in the skillet. Set the chicken aside.
    3. Add the remaining 1 tablespoon each of sesame oil and peanut oil to the skillet. Add the scallions, ginger, jalapeño, lemongrass, if using, and garlic and cook over medium heat, stirring constantly, until fragrant, 1 to 2 minutes.
    4. Add the water chestnuts, bok choy, soy sauce, teriyaki sauce, mirin, and fish sauce, if using. Cook, stirring frequently, until the bok choy wilts and the sauce is hot, 3 to 5 minutes.
    5. Return the chicken and any accumulated juices to the skillet and cook until heated through, about 5 minutes.
    6. Using a slotted spoon, transfer the chicken mixture to the center of a large platter and cover it loosely with aluminum foil to keep warm. Whisk the remaining 1 tablespoon of cornstarch into the liquid remaining in the skillet and cook, stirring constantly, until it thickens. Pour the sauce over the chicken.
    7. Sprinkle the cilantro over the chicken mixture and arrange the lettuce leaves around the edge of the platter. Divide the Asian Dipping Sauce, if using, among individual small sauce bowls. To assemble the wraps, spoon a few tablespoons of the chicken mixture into a lettuce leaf. Loosely roll the lettuce around the chicken and dip the lettuce roll into the dipping sauce, if desired, before eating.


1-½ cups


  • ¼ cup toasted sesame seeds
  • ¾ cup soy sauce
  • ¼ cup unseasoned rice vinegar
  • 2 tablespoons mirin (sweet rice wine)
  • Grated zest and juice of 1 lime
  • 2 tablespoons toasted sesame oil


    1. Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. The dipping sauce can be refrigerated, covered, for up to 7 days. Let it return to room temperature before using.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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