Asian Chicken Salad

Ingredientes

• 1/4 cucharadita salt
• 1 cucharadita toasted sesame oil
• 2 cucharaditas hot pepper sauce
• 2 tbsps hoisin sauce
• 8 onza bamboo shoots, minced
• 1/2 libra ground chicken breast
• 1 cucumber, seeded and sliced
• 2 diente garlic, minced
• 2 cucharaditas ginger, minced
• 8 hojitas butter lettuce
• 1 taza, picadas onion, minced
• 1 mediana green onion, chopped
• 1 cucharada peanut butter
• 8 onza water chestnuts, minced
• 2 cucharaditas soy sauce
• 2 porciones de 1 paquete sugar substitute

Instrucciones

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