1 can (8 ounces) bamboo shoots, drained and minced
1 can (8 ounces) water chestnuts, drained and minced
3 tablespoons sherry cooking wine
2 tablespoons hoisin sauce
1 tablespoon unsalted peanut butter
2 teaspoons low-sodium soy sauce
2 teaspoons hot pepper sauce, such as Sriracha
2 packets (.035 ounce each) sugar substitute (such as Splenda)
1 tablespoon minced garlic
1 cup minced onion
½ pound ground chicken breast
1 teaspoon minced ginger
¼ teaspoon salt
1 teaspoon toasted sesame oil
8 small leaves butter lettuce
1 whole green onion, chopped
1 small cucumber, seeded and sliced into 1" 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. Set aside.  
  2. Mist a large, nonstick skillet with cooking spray and set over medium heat. 
  3. Add the onion and cook for 4 minutes or until onions are fragrant and softened. 
  4. Add the garlic and cook for a minute more. 
  5. Increase the heat to medium-high and add the ground chicken, ginger, and salt. 
  6. Cook, breaking up the chicken with a spatula or wooden spoon, for 3 to 4 minutes, until no longer pink. 
  7. Add the bamboo shoot and water chestnut mixture. 
  8. Cook for 2 minutes, or until heated through. 
  9. Stir in the toasted sesame oil. 
  10. Remove the pan from the heat.  
  11. To serve, divide the chicken mixture evening onto each of the 8 lettuce leaves. 
  12. Top with chopped green onion and cucumber. Serve immediately.


Serving size: 2 lettuce wraps
Calories: 155
Cholesterol: 33 milligrams
Carbohydrates: 11 grams
Sodium: 637 milligrams
Fat: 4 grams
Protein: 16 grams
Dietary Fiber: 5 grams
Sugar: 4 grams

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