Spicy Ginger Chicken in Lettuce Cups

You can use ground turkey or pork in this dish if you prefer, or use a mix of ground meats.

3 tablespoons soy sauce

1 tablespoon grated, peeled fresh ginger

1 teaspoon sugar

1⁄8 teaspoon crushed red pepper

1 garlic clove, crushed with press

1 pound ground chicken

2 medium stalks celery, chopped

1⁄2 cup sliced water chestnuts, chopped

1⁄4 cup dry-roasted peanuts, coarsely chopped

8 to 12 large Boston lettuce leaves

• In cup, with fork, stir soy sauce, ginger, sugar, crushed red pepper, and garlic; set aside.
• Spray nonstick 10-inch skillet with vegetable cooking spray; heat over medium-high heat until hot. Add chicken and cook, breaking up meat with side of spoon, until no longer pink, 4 to 5 minutes.
• Add celery to chicken in skillet, and cook 2 minutes, stirring occasionally. Add water chestnuts and soy-sauce mixture, cook, stirring constantly, 1 minute to blend flavors. Stir in peanuts.
• Divide chicken mixture among lettuce leaves. Fold leaves over chicken mixture and eat out of hand.

Makes 4 main-dish servings.

Prep: 15 minutes

Cook: 10 minutes