Serves 4.

4 (4 ounce) skinless, boneless chicken breasts halves, cut into thin strips
3/4 cup Oriental-style peanut sauce or black bean sauce
1 medium cucumber, thinly sliced (about 2 cup)
2/3 cup sliced green onions
2 dried red chile peppers, chopped
1/2 cup unsalted dry-roasted peanuts (optional)
Green leaf or romaine lettuce leaves

In a shallow glass dish, combine chicken and peanut sauce. Toss to coat. Cover with plastic wrap and refrigerate for 30 minutes.

Spray a large nonstick skillet with vegetable cooking spray. Add chicken to skillet. Discard marinade in dish. Sauté chicken over medium heat until no longer pink, about 3 to 4 minutes. Stir in cucumber, green onions, chili peppers, and peanuts. Sauté for 1 minute longer. Remove from heat.

Arrange lettuce leaves in a single layer on a serving platter. Spoon chicken mixture over lettuce. Serve immediately.

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