Spicy Chicken Lettuce Wraps

• 1 pound chicken tenderloins, cut into 1/2-inch pieces
• 1/8 teaspoon pepper
• 2 tablespoons canola oil, divided
• 1 medium onion, finely chopped
• 1 small green pepper, finely chopped
• 1 small sweet red pepper, finely chopped
• 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
• 1 can (4 ounces) mushroom stems and pieces, drained and finely chopped
• 2 garlic cloves, minced
• 1/3 cup stir-fry sauce
• 1 teaspoon reduced-sodium soy sauce
• 8 Bibb or Boston lettuce leaves
• 1/4 cup salted peanuts
• 2 teaspoons minced fresh cilantro

1. 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.
2. 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.
3. 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.

chicken, pepper, canola oil, onion, green pepper, sweet red pepper, water chestnuts, mushroom stems, garlic, stirfry sauce, soy sauce, boston lettuce leaves, peanuts, fresh cilantro

Taken from www.tasteofhome.com/recipes/spicy-chicken-lettuce-wraps/ (may not work)