2-1/4 pounds chicken breasts, skinless, boneless
4 tablespoons soy sauce, divided
5-1/2 teaspoons cornstarch, divided
3/4 teaspoon sugar substitute
1/3 cup water
2 tablespoons canola oil, divided
1/2 cup chopped green onions and tops
1/4 cup chopped toasted almonds
1 tablespoon minced fresh cilantro or parsley
8-10 butter or iceberg lettuce leaves

Recipe Directions
Cut chicken into 1/2-inch pieces. Combine 3 tablespoons soy sauce, 4-1/2 teaspoons cornstarch, 3 teaspoons garlic and sugar in small bowl; stir in chicken. Let stand 15 minutes. Meanwhile, combine water, remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch; set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 4 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add remaining teaspoon of garlic; stir-fry 1 minute. Add green onions; stir-fry 1 minute longer. Stir in chicken and soy sauce mixture. Cook and stir until mixture boils and thickens. Remove from heat and stir in almonds and cilantro. To serve, fill each lettuce leaf with about 1/4 cup chicken mixture. If desired, fold lettuce around filling to enclose.

Serves 8-10 for appetizers