Source: dLife

Delicious stir-fry chicken with ginger, cucumber, water chestnuts, and cilantro in fresh lettuce leaf wraps.

Servings

2 tbsp low sodium soy sauce
1 tsp sesame oil (dark)
2 tbsp rice vinegar
2 tsp fresh ginger root , peeled and grated
1 lb boneless skinless chicken breasts , all fat removed
1 cooking spray
0.5 tsp hot chili oil , chili oil
0.5 cup fresh cilantro , leaves
1 Cucumber, fresh, medium , peeled, seeded, and chopped
5 oz canned water chestnuts , drained and chopped
2 tsp hoisin sauce
1 head Boston lettuce (or enough to get 18 to 20 large leaves)

1 Mix the soy sauce, oil, vinegar, and ginger in a bowl.
2 Cut the chicken across the grain into 1/4-inch strips, then into bite-size pieces. Toss in the soy sauce marinade and set aside for 30 minutes.
3 Coat a nonstick pan with cooking spray. Add the chili oil and heat the pan.
4 Drain the marinade and throw in the chicken. Stir-fry until cooked through and browned. Place in a bowl, setting aside to cool.
5 Add in the cilantro, cucumber, and water chestnuts, along with the chili, garlic sauce, and hoisin sauce. Toss and set aside.
6 Place a conservatively measured 1/4 cup of the chicken mixture on a lettuce leaf. Roll up, turning in the ends. Repeat until all rolls are formed. Arrange rolls on a large serving plate and serve.

Serve these rolls with soy sauce or extra hoisin as dipping sauce. For a spicier taste, you may add 1/2 tsp to 1 tsp of chili-garlic sauce to the chicken mixture.