Chicken Lettuce Wraps

I am a big fan of the South Beach Diet way of eating. I know simple carbs are my weakness and am always on the look out for dishes that really satisfy me without the carbs. In recent years I have seen different versions of lettuce wraps on more and more menus. PF Chang's are my personal favorite and this recipe is based theirs. It appears on the menu as an appetizer but my husband and I really enjoy this a meal.

Adapted from P.F. Chang's Soothing Chicken Lettuce Wraps

Serves 2 dinner portions

1 head iceberg lettuce
8 fresh mushrooms, minced
1 tsp cornstarch
2 tsp rice wine
2 tsp water
salt and pepper
1.5 pounds ground chicken
5 Tbsp oil
1 tsp fresh grated ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies
1 (8oz) can bamboo shoots, minced
1 (8oz) can water chestnuts, minced
1/4 cup chopped unsalted peanuts

Cooking Sauce
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp rice wine
2 Tbsp oyster sauce
2 Tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

Mix all ingredients for cooking sauce in a bowl and set aside.

In a medium bowl, combine cornstarch, rice wine, soy sauce, salt, pepper, and chicken. Stir to coat thoroughly. Stir in 1 tsp oil and let sit 15 minutes to marinade.

Heat wok over medium high heat. Add 3 Tbsp oil, then add marinated chicken and stir fry for 3-4 minutes remove from pan and set aside. Add 2 Tbsp oil to pan. Add ginger, garlic, chilies and onion; stir fry about 1 minute. Add mushrooms, bamboo shoots and water chestnuts; stir fry additional 2 minutes.

Return chicken to wok. Add mixed cooking sauce and peanuts. Cook until thickened and hot.

Spoon into lettuce leaf and roll.