Recipe: Spicy Lettuce Wraps (using chicken breast, zucchini and mushrooms)

SPICY LETTUCE WRAPS

FOR THE SAUCE:
1/2 cup low-sodium soy sauce
1/3 cup lime juice
2 tablespoons brown sugar
1 tablespoon chili paste*
FOR THE WRAPS:
1/2 pound boneless, skinless chicken breast, cut into 3- or 4-inch pieces
1 onion, chopped into 1/4-inch pieces
2 cloves garlic, minced
2 small zucchini, about 1 pound, diced into 1/4-inch pieces
1 pound fresh mushrooms, diced into 1/4-inch pieces
1 (8 ounce) can bamboo shoots, drained and cut into 1/4-inch pieces
1 teaspoon ground ginger
FOR SERVING:
1 head iceberg or butter lettuce, leaves separated from the head, washed and dried
1 cucumber, peeled and cut into matchstick-size pieces
1/2 red pepper, cut into thin slices
1/2 cup chopped peanuts

Combine the ingredients for the sauce and set aside.

Saute chicken and set aside.

Saute onions, garlic, zucchini and mushrooms. Add chicken back in with bamboo shoots, ginger and half of the sauce. Cook, uncovered, for 2 to 3 minutes, until most of the liquid is absorbed.

Place filling in a bowl and serve with lettuce leaves, cucumber, red pepper, peanuts and remaining sauce on the side.

TO ASSEMBLE:
Place some of filling inside a lettuce leaf. Add some cucumber and red pepper. Sprinkle with chopped peanuts, drizzle with sauce and wrap like a burrito.

*Chili paste can be very hot. Start with 1/2 tablespoon until you determine the heat level you like.

Makes 4 servings
Source: College Cooking: Feed Yourself and Your Friends by Megan and Jill Carle