1 tbsp. vegetable oil
1/4 c. chopped green onions
1 green pepper, cored, seeded and diced
1 clove garlic, minced
1 1/2-2 c. chopped cooked chicken
1 1/2-2 c. cooked rice
1 tbsp. soy sauce
2-3 tbsp. dry sherry, chicken broth or water
1/2 tsp. powdered ginger
1/4 tsp. red pepper flakes
3-4 tbsp. chopped peanuts
1 head crisp, cold iceberg lettuce
Spicy Vinegar Dipping Sauce (below)

Heat oil in a large skillet. Add onion, pepper and garlic; saute until barely tender. Add chicken, rice, soy sauce, sherry or broth, ginger and red pepper flakes. Cook and stir until heated through about 5 minutes.

Stir in peanuts. Transfer to serving bowl. Wash lettuce and pull off leaves, keeping them as intact as possible. Put leaves in another bowl.

To serve, have each person spoon some of the hot rice mixture onto a lettuce leaf and wrap it up like a taco. Wrapped leaves may be dipped in sauce.

Spicy Vinegar Dipping Sauce: In a bowl mix 1/2 cup cider vinegar (or rice wine vinegar), 1/4 cup water, 1 teaspoon soy sauce, 1/4 teaspoon brown or white sugar and 1 tablespoon minced green onion tops. Serve as accompaniment to stuffed lettuce leaves.