In cup, combine soy sauce, ginger, sugar, crushed red pepper, and garlic; set aside.
Heat nonstick 10-inch skillet over medium-high heat until hot. Add chicken and cook 4-5 minutes or until no longer pink, breaking up meat with side of spoon.
Add celery to chicken in skillet, and cook 2 minutes, stirring occasionally. Add water chestnuts and soy-sauce mixture; cook 1 minute to blend flavors. Stir in peanuts.
Divide chicken mixture among lettuce leaves. Fold leaves over chicken mixture and eat out of hand.
Serving
Suggestions
5 servings at 305 calories per serving
Originally Submitted
3/3/2013
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