Healthy, Low-Fat Asian Chicken Lettuce Wraps

I have loved the Asian Lettuce Wraps at several of the local Asian Restaurants in my area for years.  My only concern has been how healthy are they really since I am always watching how much sodium and fat is in my diet.  Recently I decided to try forgoing restaurants and eating more “home cooked” food.  That being the case, I decided to try to develop my own recipe for Asian Chicken Lettuce Wraps.  This one is low in fat, sodium, and carbohydrates but high on flavor and has become a family favorite.

Asian Chicken Lettuce Wraps

1 lb ground chicken breast

1 inch fresh ginger root (peeled and finely minced)

1 medium onion, finely minced

3 cloves garlic, finely minced

1/2 t cayenne pepper flakes

1 sm. can water chestnuts (optional)

1/4 c dry roasted peanuts, chopped (optional)

cilantro, minced (optional)

1 T olive oil

1/3 c chicken stock

2 t cornstarch

1 T soy sauce (I used Tamari)

Bibb lettuce leaves

In a heavy bottom skillet, heat the olive oil until it shimmers.  Add the onion, garlic, and ginger and sauté until the onion is opaque.  Add the pepper flakes and cook until the aroma is released (just a few seconds) then add the ground chicken.  Cook until the chicken is no longer pink and is cooked through.  Add the water chestnuts turn the heat to medium low.

In a small bowl, combine the chicken stock, cornstarch, and soy sauce.  Whisk until smooth and no lumps remain.  Stir into the skillet of chicken and continue to cook until the sauce thickens.  Remove from heat.

To Serve:  Place a lettuce leaf on a plate and spoon a small amount of the chicken mixture onto the center of the leaf.  Top with a pinch of the dry roasted peanuts and some cilantro.  Serve.