Friday, April 23, 2010
1 can (8 ounces) bamboo shoots, drained and minced
1 can (8 ounces) water chestnuts, drained and minced
3 tablespoons hoisin sauce
1 tablespoon unsalted freshly ground peanut butter or reduced-fat peanut butter
2 teaspoons low-sodium soy sauce
1 teaspoon hot-pepper sauce
2 packets (.035 ounce each) sugar substitute (such as Splenda)
1-2 tablespoon minced garlic
1 cup minced onion
1 lb ground chicken breast
2 teaspoons minced fresh ginger
1/4 teaspoon salt
1 teaspoon toasted sesame oil
8 small leaves butter lettuce
1 whole green onion, chopped
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 and set aside.
Mist a large, nonstick skillet with olive oil spray and set over medium heat.
Add the garlic and cook for 2 minutes, or until fragrant.
Add the onion.
Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown.
Increase the heat to medium-high.
Add the chicken, ginger, and salt.
Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink.
Add the reserved bamboo shoot mixture.
Cook for 2 minutes, or until hot.
Stir in the sesame oil.
Remove the pan from the heat.
Spoon the chicken mixture into the lettuce leaves.
Top with green onion.