Spicy Chicken in Lettuce Cups

I found this recipe in a magazine that Lifetime Fitness sends for free every month. We were just discussing P.F.Changs as I was reading the magazine, and this recipe popped up. Its pretty close to their lettuce wraps, but probably much healthier.

3 T. low-sodium soy sauce

2 T. low-sodium chicken broth

2 tsp. cornstarch

1 tsp. sugar

1 lb. ground chicken

2 T. vegetable oil

2 T. chopped fresh ginger

1 T. chopped garlic

1 cup chopped red bell pepper

1/2 tsp. crushed red pepper

1/4 cup finely chopped green onion

1 T. toasted sesame oil

3 T. chopped fresh cilantro

bibb, or boston lettuce

1. Combine soy sauce, broth, cornstarch, and sugar. Stir until smooth. Place ground chicken in a medium bowl and separate into 5-6 big lumps. Pour in about half soy sauce mixture; mix. Set aside for about 10-15 minutes.
2. Heat a large deep skillet or wok over medium high heat. Add oil, swirl to coat, and then add ginger, garlic, and red bell pepper. Cook, tossing often, until fragrant but not browned, about 1 minute. Add seasoned meat, crumbling it in and using a spatula to spread into an even layer. Let it cook for about 1 minute, until browned on bottom side. Turn to cook other side, breaking meat up into large chunks.
3. When meat is cooked through, add remaining soy sauce mixture; toss to mix. Add red pepper flakes, green onion, sesame oil, and cilantro; toss well. To serve, arrange lettuce cups and place a generous spoonful on each.

The Verdict: Nice light meal for a 90 degree day. Yes it was 90 today in Texas. The boys work outside so this was the perfect meal. I also served this with steamed edamame.