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Spicy Chicken Lettuce Wraps

“This is one of my go-to meals when I want a fun and dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts.” —Brittany Allyn, Nashville, Tennessee

4 ServingsPrep/Total Time: 30 min.

Ingredients

1 pound chicken tenderloins, cut into 1/2-inch pieces
1/8 teaspoon pepper
2 tablespoons canola oil, divided
1 medium onion, finely chopped
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 can (4 ounces) mushroom stems and pieces, drained and finely chopped
2 garlic cloves, minced
1/3 cup stir-fry sauce
1 teaspoon reduced-sodium soy sauce
8 Bibb or Boston lettuce leaves
1/4 cup salted peanuts
2 teaspoons minced fresh cilantro

Directions

Sprinkle chicken with pepper. In a large skillet or wok, stir-fry
chicken in 1 tablespoon oil until no longer pink. Remove and set
aside.
Stir-fry onion and peppers in remaining oil for 5 minutes. Add the
water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer
or until vegetables are crisp-tender. Add stir-fry sauce and soy
sauce. Stir in chicken; heat through.
Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each

2 of 2

Spicy Chicken Lettuce Wraps (continued)

Directions (continued)

with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce
over filling. Yield: 4 servings.

Editor's Note: This recipe was tested with House of Tsang Saigon Sizzle Sauce.

Nutrition Facts: 2 wraps equals 303 calories, 12 g fat (1 g saturated fat), 67 mg cholesterol, 981 mg sodium, 20 g carbohydrate, 4 g fiber, 32 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer