Delicious Asian Style Chicken Salad Wrap - Biggest Loer

• 1 (8 ounce) can bamboo shoots, drained and minced
• 1 (8 ounce) can water chestnuts, drained and minced
• 3 tablespoons sherry wine
• 2 tablespoons hoisin sauce
• 1 tablespoon unsalted freshly ground peanut butter
• 2 teaspoons low sodium soy sauce
• 2 teaspoons hot pepper sauce
• 2 (1/16 ounce) packets sugar substitute (such as Splenda)
• 1 tablespoon minced garlic
• 1 cup minced onion
• 12 lb ground chicken breast
• 2 teaspoons minced fresh ginger
• 14 teaspoon salt
• 1 teaspoon toasted sesame oil
• 8 small leaves butter lettuce
• 1 whole green onion, chopped
• 1 small cucumber, seeded and sliced into 1-inch strips

1. In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute.
2. Mix well.
3. Set aside.
4. Mist a large, nonstick skillet with olive oil spray and set over medium heat.
5. Add the garlic and cook for 2 minutes, or until fragrant.
6. Add the onion.
7. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown.
8. Increase the heat to medium-high.
9. Add the chicken, ginger, and salt.
10. Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink.
11. Add the reserved bamboo shoot mixture.
12. Cook for 2 minutes, or until hot.
13. Stir in the sesame oil.
14. Remove the pan from the heat.
15. Spoon the chicken mixture, evenly divided, into the lettuce leaves.
16. Set on a serving dish.
17. Top with green onion and cucumber.
18. Serve immediately.

bamboo shoots, water chestnuts, sherry wine, hoisin sauce, butter, soy sauce, hot pepper, packets sugar substitute, garlic, onion, ground chicken, fresh ginger, salt, sesame oil, butter, green onion, cucumber

Taken from www.food.com/recipe/delicious-asian-style-chicken-salad-wrap-biggest-loer-427902 (may not work)