Honey-Ginger Chicken In A Lettuce Wrapper

3 tablespoons water

2 tablespoons oyster sauce

1 tablespoon hoisin sauce

1 tablespoon honey

1 tablespoon rice vinegar

1 tablespoon rice wine or dry sherry

1 tablespoon cornstarch

1 teaspoon reduced-sodium soy sauce

1 teaspoon toasted sesame oil

3 teaspoons peanut oil, divided

1 pound boneless, skinless thin-sliced chicken breast, cut crosswise into ¼ inch strips

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

1 can (8 ounces) sliced water chestnuts, rinsed and coarsely chopped

1 can (8 ounces) sliced bamboo shoot strips, rinsed

4 ounces sliced shiitake mushroom caps

4 scallions, thinly sliced

1 head Boston lettuce, leaves separated

To prepare the sauce, in a small bowl, whisk together the water, oyster sauce, hoisin sauce, honey, vinegar, rice wine (or sherry), cornstarch, soy sauce and sesame oil. Set aside.

In a large nonstick skillet, heat 2 teaspoons of the peanut oil over medium-high heat. Add the chicken and cook, stirring constantly, until no longer pink, about 5 minutes. Transfer to a plate. Wipe out the pan.

Add the remaining teaspoon of oil, ginger and garlic. Cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots, mushrooms and scallions. Cook, stirring often, until mushrooms are softened, about 4 minutes.

Return the chicken to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve with lettuce leaves for wrapping.

Serves four.

@Recipe nutrition:Nutrition values per serving: 265 calories, 6 g fat (1 g saturated), 23 g carbohydrates, 3 g fiber, 29 g protein, 66 mg cholesterol, 416 mg sodium.