Ingredients

  • 1 pound pork tenderloin (or boneless skinless chicken breasts, thinly sliced)
  • 3 tablespoons I Can't Believe It's Not Butter!® Spread
  • 2 tablespoons honey
  • 2 1/2 tablespoons reduced sodium soy sauce
  • 1/2 teaspoon hot pepper sauce
  • 1 cup shredded carrots
  • 3 green onions (large, diagonally sliced)
  • 8 ounces water chestnuts (sliced, drained and cut into strips)
  • 2 cloves garlic
  • 8 leaves Boston lettuce
  • 1 teaspoon fresh ginger (grated)
  • 2 tablespoons rice vinegar
  • 2 teaspoons corn starch

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Evenly spoon mixture into lettuce cups.
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NutritionView more

380Calories
Sodium21%DV500mg
Fat17%DV11g
Protein53%DV27g
Carbs14%DV43g
Fiber4%DV1g

PER SERVING *

Calories380Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat2.5g13%
Trans Fat
Cholesterol75mg25%
Sodium500mg21%
Potassium880mg25%
Protein27g53%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate43g14%
Dietary Fiber1g4%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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