Asian Chicken Wrapped in Lettuce Leaves

Serves: 6

1 pound boneless skinless chicken breasts, cut into 2-inch strips
3 teaspoons light soy sauce
3 teaspoons dry sherry
2 tablespoons vegetable oil
1 large carrot, cut into 2-inch strips
2 small zucchini, cut into 2-inch strips
1 green bell pepper, cut into 2-inch strips
1/2 cup mushrooms, thinly sliced
2 tablespoons finely chopped fresh mint
1 head iceberg lettuce, separated into leaves
Chopped peanuts or cashews, finely chopped scallions, hoisin sauce and finely chopped fresh mint, optional, for garnish

Place the chicken in a small bowl with 2 teaspoons of the soy sauce and 2 teaspoons of the sherry and marinate for 30 minutes.

In a wok or large skillet, heat 1 tablespoon of the oil over high heat. Add the chicken and stir-fry for 1 minute.

Remove the chicken with a slotted spoon and set aside. Discard the oil and wipe the wok clean.

Heat the remaining oil in the wok over high heat. Add the carrot and cook 1 minute. Add the zucchini, bell pepper, mushrooms, and water chestnuts and stir-fry another 3 to 5 minutes, or until the vegetables are just tender.

Add the reserved chicken and the remaining teaspoon of soy sauce and teaspoon of sherry and cook 1 minute. Stir in the chopped mint.

Place on a serving platter, surrounded with desired garnishes. To serve, spoon 3 to 5 tablespoons of filling onto individual lettuce leaves, roll each leaf to form a cone, and top the open end with garnish of choice.