1 package frozen Asian veggie medley (no sodium, sugar or sauce added),
thawed and finely diced
4 cloves garlic, minced
2 Tbsp grated fresh ginger
1lb lean ground chicken, cooked
1/2 cup bottled plum sauce
2 Tbsp reduced-sodium soy sauce
2 Tbsp rice vinegar
1/4 cup unsalted chopped cashews
1/4 cup minced fresh cilantro
12 whole leaves Boston or Bibb lettuce
Directions: Coat large skillet with oil spray. Saute veggie medley, garlic and ginger thoroughly. Stir in chicken, plum sauce, soy sauce and rice vinegar. Add salt, pepper and chili paste, if desired. Heat through. Remove skillet from heat; stir in cashews and cilantro. Let cool 5 minutes. Fill each lettuce leaf with 1/2 cup chicken mixture.
-Apparently, I didn't take my own advice . . . I thought I had a head of garlic so I didn't buy any at the store this week. When I went to make this dish I realized the garlic was bad so I substituted garlic salt/garlic powder. Not a great substitute but it worked ok.
-Schnuck's did not have any Boston or Bibb lettuce so I had to use iceberg lettuce. It tasted great but did not work as well as the others would have.
Here's what I started with: