'HEART SMART' SUPPER ~ GINGER CHICKEN LETTUCE WRAPS

Gardener's Note: This brilliant 'old-fashioned' bleeding heart POPS in a shade garden . Surprisingly hearty with long lasting blooms, its sunny leaves will glow throughout spring and summer.

~ Bleeding Heart (Dicentra spectabilis 'Gold Heart')

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GINGER CHICKEN LETTUCE WRAPS

~ Heart healthy meal everyone will enjoy

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3 (4-oz.) skinless, boneless chicken breasts

3 Tbsp. grated fresh ginger

3 cloves crushed fresh garlic

3 Tbsp. Tamari or organic soy sauce

3 Tbsp. seasoned rice vinegar

2 Tbsp. honey

1 Tbsp. sesame oil (spicy or regular)

1-2 tsp. red pepper flakes

1 tsp. cornstarch

4 tsp. extra-virgin olive oil or peanut oil

1 1/2 cups thin matchstick sliced carrots

2 cups julienne sliced red, yellow or orange pepper

1 cup matchstick sliced snow peas

1 cup fresh bean sprouts

3/4 cup sliced green onions

1/2 cup toasted sliced almonds

Bibb lettuce leaves for 6 servings

• Cut chicken into thin strips.
• Combine soy sauce, ginger, garlic, rice vinegar, honey, sesame oil, red pepper flakes and cornstarch. Pour over chicken while prepping vegetables.
• Heat wok or large skillet. Pour in oil and heat. Remove chicken from marinade and carefully add to pan. Cook until tender, about 5 minutes.
• Pour marinade over chicken. Add carrots, peppers, sprouts, snow peas, and onions. Cook 3 minutes or until sauce slightly thickens, stirring often. Add almonds.
• Spoon 1/4-1/2 cup chicken mixture into lettuce leaf and roll up.

~ Bleeding hearts

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