Spicy Ginger Chicken in Lettuce Cups



3 tablespoons soy sauce
1 tablespoon grated peeled fresh ginger
1 teaspoon sugar
1/8 teaspoon crushed red pepper
1 garlic clove, crushed with press
1 pound ground chicken
2 medium stalks celery, chopped
1/2 cup sliced water chestnuts, chopped
1/4 cup dry-roasted peanuts, coarsely chopped
8 to 12 large Boston lettuce leaves

1. In cup, combine soy sauce, ginger, sugar, crushed red pepper, and garlic; set aside.
2. Heat nonstick 10-inch skillet over medium-high heat until hot. Add chicken and cook 4 to 5 minutes or until no longer pink, breaking up meat with side of spoon.
3. Add celery to chicken in skillet, and cook 2 minutes, stirring occasionally. Add water chestnuts and soy-sauce mixture; cook 1 minute to blend flavors. Stir in peanuts.
4. Divide chicken mixture among lettuce leaves. Fold leaves over chicken mixture and eat out of hand.

Servings: 4