Ingredients
1 pound chicken tenderloins, cut into 1/2-inch pieces1/8 teaspoon pepper2 tablespoons canola oil, divided1 medium onion, finely chopped1 small green pepper, finely chopped1 small sweet red pepper, finely chopped1 can (8 ounces) sliced water chestnuts, drained and finely chopped1 can (4 ounces) mushroom stems and pieces, drained and finely chopped2 garlic cloves, minced1/3 cup stir-fry sauce1 teaspoon reduced-sodium soy sauce8 Bibb or Boston lettuce leaves1/4 cup salted peanuts2 teaspoons minced fresh cilantro
Preparation
Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon 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 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.
