- Recipe serves 4 servings
- Prep Time 15 min
- Marinate for 30 min
- Cook Time 10 min
- 2 Tbsp. honey
- 2 1/2 Tbsp. reduced sodium soy sauce
- 2 Tbsp. rice wine vinegar
- 1 tsp. grated fresh ginger
- 1/2 tsp. hot pepper sauce*
- 1 lb. pork tenderloin or boneless skinless chicken breasts, thinly sliced
- 3 Tbsp. I Can’t Believe It’s Not Butter!® Original Spread
- 2 tsp. cornstarch
- 1 cup shredded carrot
- 3 large green onions, sliced diagonally
- 1 can (8 oz.) sliced water chestnuts, drained and cut into strips
- 2 cloves garlic
- 8 Boston lettuce leaves or iceberg lettuce leaves
Combine honey, soy sauce, vinegar, ginger and hot pepper sauce in glass bowl; add pork and toss to coat. Cover and marinate 30 minutes in refrigerator.
Remove pork from marinade, reserving marinade. Working in batches, melt 1 tablespoon I Can’t Believe It’s Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until pork is done. Remove pork from skillet and keep warm; repeat.
Meanwhile, combine cornstarch with 1 tablespoon cold water. Melt remaining 2 tablespoons Spread in same skillet and stir in reserved marinade and cornstarch mixture. Bring to a boil and cook, stirring frequently, 1 minute. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Return pork to skillet and heat through.
Evenly spoon mixture into lettuce cups.