Instructions
- In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.
- Mist a large, nonstick skillet with cooking spray and set over medium heat.
- Add the onion and cook for 4 minutes or until onions are fragrant and softened.
- Add the garlic and cook for a minute more.
- Increase the heat to medium-high and add the ground chicken, ginger, and salt.
- Cook, breaking up the chicken with a spatula or wooden spoon, for 3 to 4 minutes, until no longer pink.
- Add the bamboo shoot and water chestnut mixture.
- Cook for 2 minutes, or until heated through.
- Stir in the toasted sesame oil.
- Remove the pan from the heat.
- To serve, divide the chicken mixture evening onto each of the 8 lettuce leaves.
- Top with chopped green onion and cucumber. Serve immediately.
NUTRITIONAL VALUES
Serving size: 2 lettuce wraps
Calories: 155
Cholesterol: 33 milligrams
Carbohydrates: 11 grams
Sodium: 637 milligrams
Fat: 4 grams
Protein: 16 grams
Dietary Fiber: 5 grams
Sugar: 4 grams
