Servings 4.
4 (4 oz.) skinless, boneless chicken breasts halves, cut into thin strips
3/4 C. Oriental-style peanut sauce or black bean sauce
1 med. cucumber, thinly sliced (about 2 C.)
2/3 C. sliced green onions
2 dried red chile peppers, chopped
1/2 C. unsalted dry-roasted peanuts (optional)
Green leaf or romaine lettuce leaves
In a shallow glass dish, Mix together chicken and peanut sauce. Toss to coat. Cover with plastic wrap and refrigerate for 30 min.
Spray a lrg. nonstick skillet with vegetable cooking spray. Add chicken to skillet. Discard marinade in dish. Saut chicken over med. heat until no longer pink, about 3 to 4 min. Stir in cucumber, green onions, chili peppers, and peanuts. Saut for 1 min. longer. Remove from heat.
Arrange lettuce leaves in a single layer on a servings platter. Spoon chicken mixture over lettuce. Serve immediately.
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