Asian Chicken Lettuce Wraps

These are like the Asian version of a burrito. I have ordered them at P. F. Chang's before, but I thought they were a little heavy on the garlic. So, I found a couple of recipes, combined them, and added some of my own ingredients. This recipe takes a little prep time, so try to do all the chopping ahead, especially if you are making it for dinner guests. They have a distinct, sweet Asian flavor and make a very nice presentation. They are also fairly low in calories and carbs. You can increase the red pepper flakes if you want more heat.

Thai Chicken Lettuce Wraps

2 tsp canola or vegetable oil
1 tsp sesame oil
3 uncooked chicken breasts, cut into small pieces or strips
1/3 cup peanut butter, smooth or crunchy
1/3 cup chicken broth
1 tbsp hoisin sauce
1 tbsp soy sauce
1/2 cup bamboo shoots, chopped
1/2 cup water chestnuts, chopped
1 red or green bell pepper, sliced into thin strips
1 tsp red pepper flakes
1/4 tsp salt
1/4 tsp pepper

6 large leaves Bibb lettuce, washed and dried

Toppings
3/4 cup chopped peanuts
3/4 cup fresh bean sprouts (canned are ok, too, but fresh are better)

Heat oil in a large skillet or wok. Add chicken and stir-fry for 4-5 minutes. Add peanut butter and chicken broth and stir until thickened. Add more chicken broth if needed. Add remaining ingredients and simmer for about 10 minutes. Place a small amout on each lettuce leaf . Garnish with sprouts and peanuts and roll up.

Add peanut butter and broth to achieve this consistency:

Add toppings as desired, roll up, and enjoy!