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5/5
(1 Votes)
Ingredients
- 1 lb. chicken tenderloins, cut into 1/2 inch pieces
- 1/8 tsp. pepper
- 2 Tbsp. canola oil, divided
- 1 medium onion, finely chopped
- 1 small green pepper, finely chopped
- 1 small sweet red pepper, finely chopped
- 1 can (8 oz.) sliced water chestnuts, drained and finely chopped
- 1 can (4 oz.) mushroom stems and pieces, drained and finely chopped
- 2 garlic cloves, minced
- 1/3 cup stir-fry sauce
- 1 tsp. soy sauce
- 8 Bibb or Boston lettuce leaves
- 1/4 cup salted peanuts
- 2 tsp. minced fresh cilantro
Details
Preparation
Step 1
Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 Tbsp. oil until no longer pink. Remove and set aside.
Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken, heat through.
Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 tsp. peanuts and 1/4 tsp. cilantro. Fold lettuce over filling.
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