Source: dLife

A great dish made with chicken, cucumber, onion, and a variety of sauces wrapped in lettuce leaves.

Servings

8 oz Bamboo Shoots, slices, cooked, drained , minced
8 oz Nuts, chestnuts, Chinese, cooked , drained and minced
3 tbsp cooking sherry
2 tbsp hoisin sauce
1 tbsp Peanut Butter, creamy, unsalted , freshly ground if possible (or reduced-fat peanut butter.)
2 tsp low sodium soy sauce
2 tsp tabasco sauce
0.07 oz SPLENDA® No Calorie Sweetener packets
1 cup olive oil cooking spray
1 tbsp minced garlic
1 g minced onion
0.5 lb Chicken, ground, raw (or boneless, skinless chicken breast, minced)
2 tsp fresh ginger root , minced
0.25 tsp salt
1 Oil, sesame, toasted, unrefined
8 Lettuce, butterhead, fresh, leaf, small
1 fresh green onions , chopped
1 Cucumber, with skin, fresh, 8 1/4" long , seeded and sliced into 1-inch strips

1 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 off to the side.
2 Mist a large, non-stick skillet with olive oil spray and place over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add the onion and cook, stirring periodically, for 3 to 4 minutes or until tender and just beginning to brown.
3 Increase the heat to medium-high. Add the chicken, ginger, and salt. Cook, splitting the chicken into small pieces, for 3 to 4 minutes, or until no longer pink.
4 Add the reserved bamboo shoot mixture. Cook for 2 minutes, or until hot. Stir in the sesame oil.
5 Remove the pan from heat and spoon the chicken mixture, in equal amounts, into the lettuce leaves. Set on a serving dish, topping with onion and cucumber. Serve immediately.