CHICKEN LETTUCE WRAPS

total time:: 25 minutes

Serves 3-4

ingredients

2 boneless chicken breasts, cubed
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh ginger
2 cloves of minced garlic
2 tablespoons rice vinegar
1 tsp. cornstarch dissolved in 2 Tbsp. soy sauce
3 tablespoons of hoisin sauce (can also be used for dipping)
1/4 teaspoon crushed red pepper flakes
1/2 cup julienned green onions
12 Iceberg or Boston lettuce leaves

directions

In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts, garlic and ginger; cook 4-6 minutes longer or until chicken juices run clear. Drain and set aside. In a small bowl, whisk the vinegar, hoisin, soy sauce mixture, garlic powder, red pepper flakes and remaining oil. Stir in the onions and chicken mixture. Spoon onto lettuce leaves. Fold sides of lettuce over filling and roll up.