| 1. |
In a medium bowl, combine the bamboo shoots, water chestnuts, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside. |
| 2. |
Mist a large, non-stick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. |
| 3. |
Add the onion. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown. |
| 4. |
Increase the heat to medium-high. Add the chicken, ginger, and salt. Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink. |
| 5. |
Add the reserved bamboo shoot mixture. Cook for 2 minutes, or until hot. |
| 6. |
Stir in the sesame oil. Remove the pan from the heat. |
| 7. |
Spoon the chicken mixture, evenly divided, into the lettuce leaves. Set on a serving dish. |
| 8. |
Top with green onion and cucumber. Serve immediately. |
