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CHICKEN LETTUCE WRAPS…BETTER FOR YOU

Active Time : 45 minutes
Total Time : 45 minutes
Serves : 4 servings
INGREDIENTS
  • 1 1 ounce package dried shiitake mushrooms
  • 2 cups boiling water
  • 2 tablespoons pure vegetable oil divided
  • 2 tablespoons dry sherry divided
  • 1 tablespoon chili puree with garlic
  • 2 teaspoons Bragg's amino acid divided
  • 1 teaspoon corn starch
  • 1/4 teaspoon ground black pepper
  • 1 pound boneless, skinless chicken breasts thinly sliced
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon molasses
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha sauce
  • 2 tablespoons minced onion
  • 2 tablespoons minced green onion
  • 2 tablespoons minced garlic
  • 1 teaspoon minced fresh gingerroot
  • 1/2 cup chopped whole water chestnuts
  • 1 head butter leaf lettuce (about 12 leaves)
  • 1 cup chopped cucumbers
  • 1/4 cup chopped lightly salted party peanuts
DIRECTIONS

In medium bowl, combine dried mushrooms and water; let stand 15 minutes. Drain mushrooms reserving 3 tablespoons mushroom broth. Chopped mushrooms; set aside.

In another bowl, combine 1 tablespoon oil, 1 tablespoon sherry, chili puree, 1 teaspoon amino acid, corn starch, black pepper and 1 tablespoon reserved mushroom broth. Add chicken and toss to coat. Set aside.

In small bowl, combine 2 tablespoons mushroom broth, 1 tablespoon sherry, peanut butter, molasses, vinegar, sriracha sauce and 1 teaspoon amino acid. Set aside.

In wok or large skillet over high heat; add 2 teaspoons oil. When hot, add chicken; stir-fry until cooked through. Remove to cutting board; cool slightly. Chop.

Add remaining 1 teaspoon oil to wok. Add onion, green onion, garlic and ginger; stir-fry 1 minute. Add mushrooms and water chestnuts; stir-fry 2 minutes. Add in chicken sauce; stir fry until heated through.

Serve in lettuce leaves; top with cucumbers and peanuts.