Asian Chicken Salad

Ingrédients

• 1/4 cuillère à café salt
• 1 cuillère à café toasted sesame oil
• 2 cuillères à café hot pepper sauce
• 2 tbsps hoisin sauce
• 8 oz bamboo shoots, minced
• 1/2 lb ground chicken breast
• 1 cucumber, seeded and sliced
• 2 gousse garlic, minced
• 2 cuillères à café ginger, minced
• 8 petites feuilles butter lettuce
• 1 tasse, haché onion, minced
• 1 moyenne green onion, chopped
• 1 cuillère à soupe peanut butter
• 8 oz water chestnuts, minced
• 2 cuillères à café soy sauce
• 2 portions 1 paquet sugar substitute

Directives

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.