Bring a large wok up to medium high heat. Add vegetable oil, and saute onions and garlic for 1-2 minutes until softened. Add mushrooms, ground chicken, diced pepper, ginger. Stir fry on high heat for 4-5 minutes or until chicken is completely browned. Drain liquid, then add the remaining ingredients and stir. Bring down to a simmer and/or cover to keep warm.
Meanwhile, prepare the sweet/sour sauce to accompany the lettuce wraps. In a small saute pan, add sugar and water, and stir to dissolve. When the sugar is completely dissolved (2-3 minutes), add vinegar, cucumbers and red pepper flakes.
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|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 93 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 73.3mg||23 %|
|Sodium 7169.8mg||247 %|
|Potassium 1272mg||33 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 16.1g|
|Protein 31.3g||45 %|
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Calories per serving: 290
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