Chop 4 ounes of boneless, skinless chicken thighs into bite size pieces. Slice zucchini and mushrooms.
In a medium high heated skillet, sprayed with cooking spray, cook the chicken until no longer pink.
Add the stir fry sauce and heat through. Remove chicken from skillet.
Add zucchini and mushrooms to a skillet heated with cooking spray. Saute until desired doneness (about 5-8 minutes). Add chicken back to the skillet and stir together.
Layer in a bowl one large lettuce leaf. Fill the center with extra chopped lettuce. Top with stir fry veggies and chicken.