ASIAN CHICKEN "TACOS" IN LETTUCE WRAPS
Makes 6 "tacos;" 3 tacos per serving

Ingredients:
½ pound ground chicken
2 tsp canola oil
2 tsp onion, chopped
1 tsp garlic, minced finely
4 tsp green onion, cut into ½" pieces
2 tsp bamboo shoots, sliced thin
1 tsp kosher salt
Pinch ground black pepper
6 TBL Asian taco sauce (recipe follows)
6 pieces of ice berg lettuce (or leafy lettuce of choice), about 4" x 4" per piece

To garnish (per individual "taco"):
1 TBL bean sprouts
2 tsp cucumber, sliced thin
1 tsp chopped cilantro
1 tsp chopped fresh basil

Directions:
In medium sized skillet over medium high heat, warm oil. Add chicken, stirring to break up the pieces. Add the onion, garlic and green onion; cook until onion starts to turn translucent, about 2 minutes. Add bamboo shoots, salt, pepper and Asian taco sauce. Cook, stirring, until sauce coats chicken well and chicken is cooked throughout, about 2 minutes. Spoon into the lettuce leaves and garnish.

ASIAN TACO SAUCE

Ingredients:
1 TBL canola oil
1 TBL ginger, grated
1 TBL finely minced fresh garlic
½ cup onion, minced
1 TBL chili garlic sauce
1 ½ cups. chicken broth
2 TBL lite soy sauce
1 ½ tsp honey
1 TBL oyster sauce
1 TBL hoisin sauce
1 ½ tsp sesame oil
1/8 tsp black pepper
2 tsp wheat flour mixed in 1 TBL cold water (this is used to thicken the sauce)

Directions:
In medium saucepan over medium heat, warm oil. Add ginger, garlic and onion. Cook, stirring, until the onion is translucent and slightly browned, about 2 - 3 minutes. Add chili garlic sauce, chicken broth, soy sauce, honey, oyster sauce, hoisin sauce, sesame oil and pepper. Stir well. Bring to a simmer, then stir in wheat flour mixture, stir well. Bring to a simmer and cook additional 1-2 minutes. Use as needed; save remaining sauce for future use.

Nutritional Information:
Per Serving: 365 calories; 21 g fat; 4 g saturated fat; 18 g carbohydrate; 2.5 g fiber